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All-American Apple Pie

Source of Recipe


Country Living






List of Ingredients



• 3-3/4 cups all-purpose flour
  
• 1 tsp salt
  
• 1-1/4 cups cold unsalted butter (2-1/2 sticks), cut into small pieces
  
• 6 Tbsp cold vegetable shortening
  
• .
  
• 3 cups Golden Delicious apples, cored, peeled and sliced
  
• 3 cups Granny Smith apples, cored, peeled and sliced
  
• 1 Tbsp fresh lemon juice
  
• 1/4 cup light brown sugar
  
• 1/4 cup granulated sugar
  
• 1-1/2 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1 Tbsp plus 1 tsp cornstarch
  






Instructions



1. Make the dough:
   Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening, and pulse 6 to 8 times, until the mixture resembles coarse meal. Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times, until the dough begins to hold together. Add more water, 1 tablespoon at a time, until the dough holds together. Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
   
   
2. Make the filling:
   Combine the apples, lemon juice, sugars, cinnamon, nutmeg and remaining salt in a large bowl and toss. Let sit for at least 30 minutes or up to 3 hours. Drain apples, reserving liquid. Toss apples with cornstarch and set aside. Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter, bring to a boil, and let cook until the mixture becomes thick and syrupy. Do not stir. Add the syrup to the apples and gently toss to combine.
   
   
3. Bake the pie:
   Heat oven to 425° F. Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface. Fit the dough into a 10-inch pie plate. Trim dough, crimp edge, and fill with the apple filling. Roll out the second disk of dough for the top crust. Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust. Cut out one large apple shape, center on the top, and cut several slits to vent the pie. Bake until the juices bubble through the slits, 45 to 55 minutes. Let cool for at least 4 hours before serving.
   
   Makes 10 servings.
   
   






Final Comments


"This pie won the blue ribbon at the 2004 Iowa State Fair. The recipe is adapted from the Iowa State Fair Cookbook."