For a flaky crust, make sure the butter and shortening are cold. Our Food staff loved the flavor the apple cider brings to the crust. (Ice-cold water may be substituted.)
2 1/3 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch pieces
1/4 cup chilled shortening, cut into 1/2-inch pieces
8 to 10 Tbsp. chilled apple cider
How to Make It
Stir together first 4 ingredients in a large bowl. Cut butter and shortening into flour mixture with a pastry blender until mixture resembles small peas. Mound mixture on 1 side of bowl.
Drizzle 1 Tbsp. apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.
Gently gather dough into two flat disks. Wrap in plastic wrap, and chill 1 to 24 hours.
This was perfect for apple pie and I loved the addition of apple cider. I will use this recipe for now on! I did have one problem though that is more a technical difficulty than any fault of the recipe. The bottom crust seemed uncooked or perhaps over saturated with juices. Is it possible to blind cook this type of crust to prevent this ( just the bottom of course!), and if so does anyone know at what temp and time would be appropriate?
I am so happy to have found this recipe online. I am currently living in Africa and had to leave all my recipe books in The States. This was my FAVORITE apple pie recipe and the crust I have used for many other pies and main dishes. Absolutely wonderful! Will see if it tastes as good in Africa!