Apple Pie


 PIE DOUGH RECIPE
Yields: 1 double crusted pie

ALL PURPOSE FLOUR 12 ounces
SHORTENING OR LARD 8 ounces
SALT 1 Tsp.
POWDERED SUGAR 1 Tbsp.
COLD WATER 4 ounces

1. Scale your ingredients. photo #1
2. Sift flour, salt and powdered sugar into a bowl.
3. Add 1/2 of the fat to the flour. Using you hands rub the shortening into the flour very quickly, using a light touch. Tossing the fat and flour together until a coarse crumb is reached. Add the remaining fat making them the size of peas. photo #2
4. Make a well in the center of the flour/fat mixture, and add the ice water. photo #3 Carefully and slowly combine the ingredients into a dough. Knead slightly. photo #4
5. Cut the dough in half (12 ounces each). Shape into hamburger patties. Wrap each in plastic wrap, and refrigerate for 2 to 24 hours.  This process conditions the dough by allowing the flour time to absorb moisture and for the gluten to relax. photo #5
6. Pie dough will keep for 2-3 days in refrigerator or 1 month in the freezer.

 

APPLE PIE FILLING

GOLDEN DELICIOUS APPLES 4 each
BAEBURN APPLES 4 each
BUTTER 3 ounces
SUGAR 8 ounces
CINNAMON 1 tsp.
NUTMEG 1/4 tsp.
FLOUR 1 Tbsp.

1. Peel and core the 8 apples. Slice them into 1/4" slices. photo #6
2. In a large pot, melt the butter over medium-high heat. Add the apples slices, and cook for 5 minutes, stirring occasionally. photo #7
3. Blend together the spices and sugar. Add this sugar mixture to the apples, and cook for an additional 2 minutes. Stir in the flour and cook for and additional 1 minute. Making sure the juices have thickened. photo #8
4. Remove from heat and pour the apple mixture into a clean pan, and allow to cool. photo #9

PUTTING EVERYTHING TOGETHER!

1. Pin the pie dough to an 1/8" thick circle. Line a 9" or 10" pie pan, deep dish pie pan or individual pie pans with the dough and refrigerate for 30 minutes. Do not trim-off any of the excess dough. photo #10 #11 & #12
2. Repeat with the top crust and place on a parchment lined sheetpan. Refrigerate for 30 minutes. photo #13
3. Remove the pie tin from the refrigerator, and fill with the cool apple filling. photo #14
4. Wet the edges of the dough with water, and cover with the top crust. Slightly press the edges of the dough together to seal.
5. Using scissors, trim all but about 3/4" off the dough hanging off the edge of the pie tin. Turn this edge under the lip of the pie tin. This creates the pie rim. Flute the edge as desired. photo #15
6. Bake at 425 degrees for 60 minutes. photo #16
7. Allow to cool at room temperature for 2 hours.
8. Then enjoy with a scoop of cinnamon ice cream!