s Classic Double-crust Apple Pie s   



Yields: 8 Servings

Ingredients

Crust
2 1/2 cups All-purpose Flour
1/2 teaspoon salt
10 tablespoons Unsalted Butter (1 1/4 Sticks) Chilled, cut into 1/2-inch pieces
1/2 cup Solid Vegetable Shortening Chilled, cut into 1/2-inch pieces
4 tablespoons ice water (about)
Filling
Vegetable Oil Spray
1 3/4 pounds Sweet Apples (such as Spartan or Golden Delicious) Peeled, Cored, Thinly sliced (about 5 1/2 cups)
1 3/4 pounds Tart Apples (such as Granny Smith or Pippin) Peeled, Cored, Thinly sliced (about 5 1/2 cups)
3/4 cup Sugar
1 Tablespoon Sugar
1 teaspoon fresh lemon juice
1/2 teaspoon Ground Cinnamon
1 Large Pinch Ground Cinnamon
1/2 teaspoon vanilla extract
1 tablespoon All-purpose Flour


 
Instructions
 CRUST:

Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms.

Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.

Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)

FILLING:

Preheat oven to 400°F

Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.

Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes.

Mix in flour.

Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish.

Spoon in filling; dot with butter.

Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively.

Brush pie with milk

Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.

Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours.

Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

Per Serving (excluding unknown items): 355 Calories; 15g Fat (37.2% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 137mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.

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http://www.epicurious.com/run/recipe/view?id=10584

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.