Pastry:
2 cups AP Flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4 - 6 tbsp cool water
Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup AP flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
8 medium Smith apple ~ thinly sliced
2 tbsp butter or margarine
Directions:
- In a pastry blender, mix in the flour, salt & shortening until particles are the size of small peas. Sprinkle with cold water, 1 tbsp at a time till it's becoming a soft dough.
- Gather pastry dough into a ball. Divide in half & shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic & refrigerate abt 45 mins or until dough is firm & cold, yet pliable (Allows shortening to become slightly firm, which helps make the baked pastry flakier).
- Preheat the oven to 240 dec C. Roll one pastry into 2" larger than upside-down 9" glass pie pan. Fold pastry into fourths. place in the pie pan. Unfold & ease into the pan. pressing firmly against bottom & side.
- In a large bowl, mix sugar, flour, cinnamon, nutmeg & salt. Stir in sliced apples until well mixed. Spoon the mixed apples into pastry-lined pie pan. Cut butter into small pcs; sprinkle overfilling. Trim overhanging edge of pastry 1/2" from the rim of the pan.
- Roll 2nd pastry into 10" round. Fold into fourths & cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1" from the rim of pan. Fold & roll top edge under lower edge; pressing on rim to seal & flute as desired. Cover edge with 2"-3" strip of foil to prevent excessive browning.
- Bake 40-50 mins or until crust is brown & juice begins to bubble through slits in crust; removing foil for last 15 mins. of baking. Serve warm if desired or with ice-cream.
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