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Old-Fashioned American Apple Pie

Source of Recipe


From "Great Pies & Tarts" by Carole Walter



List of Ingredients



• Flaky Pie Pastry (recipe follows)
  
• 1-1/2 to 2 pounds Cortland or Rome apples (about 4 large)
  
• 1 pound Granny Smith apples (about 3 medium)
  
• 2 tsp fresh lemon juice
  
• 3/4 cup lightly packed light brown sugar
  
• 1/4 cup granulated sugar
  
• 3 Tbsp cornstarch
  
• 1 tsp ground cinnamon
  
• 1/8 tsp ground nutmeg (optional)
  
• 1 large egg white mixed with 1 tsp water to make an egg wash
  
• 1 Tbsp unsalted butter
  
• 1 tsp granulated sugar mixed with 1/8 tsp cinnamon for garnish
  






Instructions



1. Make pastry and form into two disks. Set aside.
   
   
2. For filling:
   Core, peel, and quarter apples. Cut Cortland apples into 3/4-inch slices, Granny Smiths into 1/4-inch slices. Place in large bowl, sprinkle with lemon juice, and toss. In separate bowl, combine sugars, cornstarch, cinnamon and nutmeg. Set aside.
   
   
3. Position rack in lower third of oven. Butter 9-inch glass pie plate. Roll one pastry disk into 12-inch circle and line pie plate. With fork, lightly beat egg white with water. Brush thin layer of egg wash over surface of dough. Toss sugar mixture with apples, then transfer filling to pie shell. Form apples into snug mound. Dot pie with butter. Trim dough, leaving a 1/4-inch overhang.
   
   
4. Preheat oven to 400° F.
   Roll remaining pastry disk into 13-inch circle and place it over apples. Push dough gently toward center so dough drops during baking. Press top and bottom layer of pastry together with your fingers, trim edges, then seal with tines of fork that have been dipped in flour. Pierce steam vents in top of pastry in several places with fork. Lightly brush top of pie with egg wash, then sprinkle with cinnamon and sugar. To prevent edges from burning, cover them with foil. Also make an aluminum foil drip pan with sides to catch any juices.
   
   
5. Bake pie in preheated oven 45 to 50 minutes, placing drip pan on rack below halfway through baking time. Remove foil bands from pie and bake another 5 to 10 minutes. Pie is done when juices begin to bubble through top crust and crust is golden brown. Cool at least 4 hours before serving.
   
   Makes 6 to 8 servings.
   
   ............
   
   FLAKY PIE PASTRY
   
   • 2-1/2 cups sifted flour
   • 3 tsp sugar
   • 3/4 tsp salt
   • 1/2 cup (1 stick) firm, unsalted butter, cut into 1/2-inch cubes
   • 1/2 cup chilled solid vegetable shortening, cut into small pieces
   • 5 to 6 Tbsp ice water, or more as needed
   
   Sift together flour, sugar and salt in large mixing bowl. Add butter and shortening, and toss to coat with flour. Using pastry blender, cut fats into flour until mixture resembles coarse meal with some pea-size particles.
   
   Drizzle ice water, 1 tablespoon at a time, around sides of bowl. Use fork to push mixture toward center with each addition. Do this around entire bowl. As more water is added, clumps of dough will form and become larger. Add the final tablespoon of water, a teaspoon at a time. Dough should feel cool and slightly moist. To determine if dough has enough water, gather some of it in your hand and press it against the bowl to see if it holds together. If not, add more water sparingly just until it forms a mass.
   
   With floured hands, form 2 equal-size balls. Flatten the balls into two 4- to 5-inch disks. Dust disks generously with flour. Cover with plastic wrap. Chill 30 minutes or more before using.
   
   Makes 1 (9-inch) double crust.