Irish Apple Tart
List of Ingredients
1 1/2 cups all-purpose-flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup butter, unsalted
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice
5 large Granny Smith apples, peeled and sliced
1/2 cup white sugar
2 tablespoons all-purpose-flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
1 egg, beatenRecipe
Preheat oven to 350F. Grease a 9-inch pie pan.
To Make Crust: In a large bowl combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
Once chilled, take dough out of refrigerator and cut in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
To Make Filling: Place apples in pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is being rolled out.
Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 seam slots into it.
Bake in preheated oven for 45 minutes, or until golden brown. Allow pie to cool to warm before serving.
Serve warm with whipped cream or vanilla ice cream, or vanilla custard.
Makes 1 - 9 inch pie
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