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Howie Long's Favorite Apple Pie




Source of Recipe


the web


List of Ingredients




Vinegar Pie Pastry (2 crusts):

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 stick unsalted butter (chilled)

3 tablespoons vegetable shortening

1 tablespoon apple cider vinegar

1/4 cup ice water

Apple Pie Filling:

3/4 cup brown sugar

3/4 cup sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon butter

1 egg white

1 tablespoon sugar (for top of pie)

8 cups sliced Granny Smith or Pippin apples (about 10 apples)



Recipe



For crust: Combine flour, sugar and salt. Cut butter into bits and add butter and shortening to flour mixture. Work butter into flour mixture. Add water and vinegar a little at a time. Work the pastry until it holds together in a ball. Cover and chill at least 2 hours. Divide pastry into 2 balls and roll out both crusts. Each rolled out crust should be a little bigger than the pie plate. If pastry is very hard when you are ready to roll it out, let it sit at room temperature for a few minutes before rolling.

For pie: In a large bowl mix the sugars and cornstarch. Toss in apples, cinnamon and lemon juice and combine well. Place mixture in pastry-lined pie plate. Dot with butter. Cover with top crust, seal, flute edge and pierce with tines of fork to vent. Brush crust with egg white. Sprinkle the tablespoon of sugar over crust. Crimp perimeter of crust with foil to prevent burnt edges. Bake at 425 for 15 minutes, then reduce oven to 375. Remove foil and bake 30 minutes more. Serve warm with vanilla ice cream.