jeudi 28 août 2014

Old-Fashioned apple pie



The dough

-2½ cups all-purpose flour
-1 tablespoon sugar
-1 teaspoon salt
-½ cup unsalted butter,chilled and cut into 1-inch pieces
-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces
-1 large eggs,beaten
-¼ cup very cold water
In a large bowl,stir together the flour,sugar and salt.
Add the butter and the lard.
Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).
Combine the beaten egg and cold water.
While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.
Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.
Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.
 

Old-Fashioned apple pie

-3 pounds apples
-¼ cup light brown sugar
-¼ cup sugar
-2 tablespoons cornstarch
-¾ teaspoon ground cinnamon
-Pinch of nutmeg
-1½ tablespoons lemon juice
-2 tablespoons unsalted butter,softened
Quarter,core, and peel the apples.Cut each apple into 12 wedges.They will make about 8 cups.
In a small bowl,stir together the sugars,cornstarch and spices.
Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.
Line a 9-inch pie plate with the bottom crust and mound the apple filling into it.
Trim the bottom crust to a ½-inch overhang.Dot the filling with butter.
Arrange the top crust over the apples,patting the crust gently with your hands.
Leave a 1-inch edge.Fold the top crust under the edge of the bottom crust and flute the edges decoratively.
With a sharp knife,make 5 or 6 steam vents,each ¾-inch long,around the center of the top crust.
Bake in the oven 350*F for 1 hour.
10 minutes before the end of the baking time,brush the top with egg glaze(beat 1 egg with 3 tablespoon cold water) and sprinkle with sugar.
The pie is done when the pastry is golden brown and the juices are bubbling.
Serve with vanilla ice cream.

Bon Appétit

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