Tuesday, November 30, 2010

Amazing apple pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 T cornstarch
1/4 cup minus 1T water
1/2 cup white sugar
1/2 cup packed brown sugar
6-7 Granny Smith apples - peeled, cored and sliced
1 tsp cinnamon
1/2 tsp nutmeg
1T Vanilla
1 egg white-optional

1.Preheat oven to 350 degrees F Melt the butter in a saucepan.

2.Stir in flour and cornstarch to form a paste. Add water, white sugar, brown sugar vanilla, nutmeg and cinnamon, and bring to a boil. Reduce temperature and let simmer.

3.Place the bottom crust in your pan. Brush with egg white to keep crust from going soggy.

4.Pour 3/4 the syrup over the apples in a large bowl and mix well.

5.Fill the bottom crust with the apples, mounded slightly.Slowly pour the remaining syrup over the apples in the pan. Cover with top crust and slice a steam vent in the top.

6.Bake for 50 min and brush top of crust with a little milk and cinnamon sugar and bake an additional 10-15 min until apples are soft.

Pastry Crust.

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 tablespoons ice cold water
1T sugar

1.In a bowl, combine flour sugar and salt; cut in shortening until crumbly.

2.Gradually add water, tossing with a fork until dough forms a ball.

3.Chill dough for 20-30 min so that it is easier to work with. (You don't have to do this but I think that it helps) Divide dough in half so one ball is slightly larger than the other.

2.Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.

3.Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

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