Williams especially enjoyed making pies with his grandmother. She would give him pastry scraps that he rolled out and heaped with apples or peaches. Piled high with tart-sweet apples and covered with a flaky crust, this pie is the type of dessert that evokes memories of family.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup ice water
10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon chilled butter, cut into small pieces
1 tablespoon fat-free milk
1 teaspoon turbinado sugar
How to Make It
To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.
Preheat oven to 425°.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.
To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.
To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.
This was easy and delicious using Granny Smith apples. I used boxed pie crusts and forgot to turn the oven down until only 13 minutes were left. I quickly turned it to 350 and although the crust was much more brown than usual, it got rave reviews. Another keeper!
I love this recipe, although I only make it once each year as a special treat. It's requested by my daughter and granddaughter for the winter holidays every year. Mmmm good.....so flakey and piled high with apple filling.
The crust recipe doesn't contain enough fat to form a workable crust, so I had to use an alternate recipe. Upon taking the pie out of the oven, it was full of liquid. Once the pie was cooled and the liquid was drained, it was a decent pie. I am not new to pie making, and I will find a better recipe for my next apple pie.
I've made this a few times now. The pie filling tastes good; using granny smiths makes a noticeable difference, gives it a tart flavor, whereas some sweeter apples were a bit overwhelming. Whether I used home made or store bought frozen pie crusts, I ran into the problem of the bottom not cooking properly. Next time I'm going to put the pie dish directly on the oven rack, rather than on a baking sheet, to make sure the crust gets baked nicely.
I added juice of one lemon and about 1 tablespoon lemon zest. It keeps your apples from turning brown while preparing the pie and gives a really fresh taste to the pie. A great recipe. Use the turbindado sugar to give a beautiful finish to your pie. Use grated fresh nutmeg, again a brighter fresher taste.You will impress friends and family with this pie.
My dough was not very tasty, as I suppose I didn't follow all the instructions, but the filling tasted good. Very light to eat! Stomach feels perfectly happy!;)
P.S. I don't know what "vegetable shortening" is, so just used normal butter...