2 1/2 c Flour
1 Stick unsalted butter,
Chilled in small pieces
1/2 c Solid shortening
1/4 ts Salt
4 tb Ice water
Filling:
4 lb (about 12) Granny Smith
Apples, peeled, quartered &
Cored
3/4 c Sugar
2/3 c Heavy cream
1/4 c Flour
1 ts Salt
1 tb Cinnamon
Milk for brushing crust
Whipped cream (optional)
Crust: Process flour, butter, shortening & salt in food processor
until resembles coarse crumbs. With machine running, gradually add
ice water until dough starts to form a ball. Remove dough, wrap in
plastic wrap & refrigerate 1 hour or until firm enough to roll out.
Heat oven to 375. Have ready a deep 10″ pie plate & baking sheet.
Divide dough in half. On lightly floured surface, roll out half to a
13″ circle. Fit into pie plate. Filling: In large bowl, toss apples,
sugar, cream, flour, salt & cinnamon until well mixed. Mound into pie
shell. Roll out remaining dough into a 12″ circle. Place over filling
& press edges with tines of fork firmly to seal. Make several slits
in top crust for steam to escape. Brush dough with a little milk to
ensure shiny crust. Place on sheet. Bake 1 1/4 to 1 1/2 hours until
crust is golden brown & filling bubbles. If crust starts getting too
brown, cover loosely with foil & continue baking. Cool overnight.
Serve with whipped cream.
Crust:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings