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Long Island Apple Pie




Source of Recipe


Internet


List of Ingredients




Items Needed: for crust
3 cups unbleached flour
12 tablespoons salted butter, chilled, cut into 1/4" slices
4 tablespoons Crisco, chilled
1/2 teaspoon salt
Ice Water

Items needed: for filling
1 tablespoon instant tapioca
6 or 7 Granny Smith or other tart apples, peeled, cored and quartered.
White Sugar
Brown Sugar
Cinnamon


Recipe



1. Using a pastry cutter, blend flour, butter, Crisco and Salt. (Make sure no pieces of butter or Crisco are visable. A downward half-twist motion on the cutter works best.)

2. Starting with 6 tablespoons ice water, using finger tips and moving quickly, incorporate the water into the mixture. If it is too dry, add more water, a tablespoon at a time, taking care not to make the mixture too wet, or the crust will be tough. Dough should be just wet enough to form a ball.

3. Shape dough into 2 equal size balls, wrap in waxed paper and chill at least 3 hours and up to 24 hours. Take out and let stand about 15 minutes before rolling.

4. Preheat oven to 425 Degrees F.

5. Rollout 1 dough ball as thinly as possible, using as little extra flour as needed to keep it from sticking to the rolling pin. (Paula rolls out the dough between pieces of wax paper to keep it from sticking to the rolling pin and to make it easier to place into the pie plate).

6. Place rolled dough into a 9 1/2" inch pie plate. Prick about 10 times with a fork. Scatter about 1 tablepoon tapioca on crust.

7. Slice quartered apples thinly, directly into the pie plate, putting some of each kind of apple in each layer. When the entire bottom is covered with apples, cover that layer with a thin layer of white sugar (1/2 to 1 tablespoon) over that. Sprinkle with cinnamon (1/2 to 1/2 teaspoon). Repeat this layering of apples, sugars and cinnamon 2 more times. (The apples will be mounded over the pie plate.)

8. Roll out second crust and carefully place over the mounded apples, sealing edges with fluting or using the tines of a fork. Vent the top crust by pricking it with a fork several times in some type of pattern, perhaps an "A" for apple.

9. Bake at 425 Degrees F for 20 minutes and then lower oven temp. to 350 degrees F and continute to bake for 1 hour or until apples are done and thickened. Cover edges with foil if they are browning too rapidly. Remove from oven and cool at least 1 hour before serving. Makes 8 servings.