Mom's Apple Pie
Source of Recipe
Mr. Food
Recipe Introduction
This recipe comes from The Family Baker cookbook. It is a classic, all-American favorite, hands-down blue-ribbon winner of "favorite pie" contests across the country.
Serving: 10
Prep Time: 60 minutes minutes
Cook Time: 60 minutes
Total Time: 120 minutes
List of Ingredients
PASTRY
3 C unsifted all-purpose flour
2 T granulated sugar
1/4 tsp. salt
3/4 C (1 1/2 sticks) unsalted butter, chilled or frozen, cut up
6 T chilled solid shortening or solid stick margarine, cut up
1 large egg yolk
2 T fresh lemon juice or white vinegar
5 to 6 T ice water
EGG GLAZE
1 large egg beaten with 1 tsp water
FILLING
7 to 8 large Granny Smith apples (or other cooking apples)
1/3 to 1/2 C packed dark brown suagr
Juice of 1 lemon
3 1/2 T all-purpose flour
1 t ground cinnamon
1/2 to 1 tsp ground nutmeg
2 T unsalted butter, cut up, optional
1/2 C graham cracker or plain cracker crumbs
TOPPING
1 T granulated suagr, optional
Recipe
1. Prepare the pastry: In a food processor, pulse the flour, sugar, and salt to blend, then add the butter and shortening. Pulse just until the mixture is cut into pieces the size of small peas. Add yolk and lemon juice along with about 2 T of ice water. Pulse a few seconds, then add more ice water, 1 T at a time, until dough begins to look clumpy. Do not allow a dough ball to form in the machine. Turn the clumpy dough out onto a piece of wax paper, gather it into a ball, and wrap and refrigerate it about 30 minutes, or longer, if time permits.
2. Divide the dough ball in half; leave one portion refrigerated while rolling the first. On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
3. Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the center. Unfold and gently drape the pastry over the pan; do not stretch it. Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess. Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. Position a rack in the lower third of the oven and preheat it to 425 degrees F.
4. In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices. With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate. Sprinkle on the crumbs. Pile on the fruit, add the butter if using it, and press the filling with your palms into a firm packed dome.
5. Roll out remaining dough about 2 inches large than the pie plate. Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry. Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples. Trim a 3/4-inch overhang. Fold the edge under the edge of the bottom crust and pinch them together to seal. Pinch up a raised pastry rim all around, then pinch it into points or flutes with your fingers, or press down with a fork. Cut 5 slits in the crust for vents.
6. Brush the pie top with the egg glaze. Sprinkle topping sugar over the whole pie top.
7. Bake the pie in the lower third of the oven for 15 minutes, then reduce the heat to 350 degrees F and continue baking an additional 40 to 45 minutes, until the pastry is a rich golden brown and the fruit is tender.
8. Serve warm, topped with slices of cheddar cheese or vanilla ice cream.
Calories: 550
Total Fat: 27 g
Carbohydrates: 70 g
Protein: 5 g
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