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Ultimate American Apple Pie




Source of Recipe


Capt Anderson's Restaurant Email


Recipe Introduction


with Rum Raisin Sauce


List of Ingredients




Basic Pie Dough - Make in advance:

2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
2/3 cup chilled vegetable shortening or unsalted butter, cut into 1/2-inch cubes, chilled
1/2 cup ice water, approximately

Recipe



In a medium bowl, mix the flour, sugar and salt. Using a pastry blender, cut in the shortening until the mixture resembles coarse cornmeal with a few pea-sized pieces.

Stir in enough of the ice water until the dough is completely moistened and begins to clump together.

Gather up the dough and divide into two flat disks, in two-third and one-third portions. Wrap each in waxed paper and chill for 1 hour.

For old-fashioned flavor and a flaky texture, I use vegetable shortening with my apple pies. If no one is looking, I often substitute lard, which really makes a great crust.



Filling:

5 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch wedges
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 tablespoon heavy cream or milk
1/2 teaspoon sugar

To make the filling: In a large bowl, toss the apple wedges with apple juice. Heat 3 tablespoons butter in very large skillet over medium heat. Add half of the apples and 1/3 cup brown sugar. Cook, stirring occasionally, until the apples are barely tender, about 5 minutes. Transfer to a roasting pan. Repeat with the remaining butter, apples, and brown sugar. Cool completely. Mix in the flour, cinnamon, allspice, and cloves.

Place a baking sheet or baking stone in the oven and preheat oven to 375°F. (This gives the pie a flat surface to bake on, and promotes a crisp bottom crust.) On a lightly floured work surface, roll out the larger portion of dough into a 1/8-inch thick circle. Fit into 9-inch pie pan, trimming overhang to 1-inch beyond edge of pan. Fill the crust with the cooled apple mixture. Roll out the remaining dough into a 1/8-inch thick circle. Fit over apple mixture to cover. Press the edges of the dough together and flute. Cut a small hole in center of pie. Brush the top of pie lightly with the cream and sprinkle with the sugar.

Bake on baking sheet until the pie crust is golden brown and the filling is bubbling through the hole, about 1-1/4 hours. Cool until warm. Serve warm or cooled to room temperature.



Serve with a Rum Raisin Sauce (Optional):

1/3 cup raisins
1/4 cup dark rum
1/2 cup sugar
1/4 cup orange juice
1 tbsp. butter
2 tsp. cornstarch

While the pie is baking, prepare the rum raisin sauce. Combine raisins and rum in a small bowl and let stand 20 minutes.

In a small saucepan, over medium heat, combine sugar and 1/4 cup water and stir until mixture comes to a boil. Boil 5 minutes and remove from heat.

Stir in rum and raisin mixture, orange juice, butter and cornstarch. Return mixture to heat and bring to a boil, stirring constantly, until mixture thickens.

Remove from heat and cool until warm. Spoon over slightly cooled pie.