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Food Network
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Food Network
Dough:
2
1
/
2
cups all-purpose flour
1
/
4
cup sugar
3
/
4
teaspoon fine salt
1
/
4
cup shortening
1
/
2
cup cold unsalted butter, cubed
1 large egg
1
/
4
cup very cold water
Filling:
1 lemon, zest finely grated and juiced
3 pounds baking apples
2
/
3
cup sugar, plus more for top
1
/
4
teaspoon ground cinnamon
Generous pinch of freshly grated nutmeg
1
/
4
cup unsalted butter
1
/
2
teaspoon pure vanilla
2 to 3 tablespoons all-purpose flour
1 large egg, beaten
Dough:
Pulse flour, sugar and salt in food processor.
1.
Add shortening and butter and pulse until it
resembles lumpy cornmeal. Beat egg and water
together, add and pulse 2 to 3 times. Remove blade
and bring dough together by hand. Divide into 2
discs. Wrap in plastic wrap; refrigerate 1 hour.
Filling:
Put lemon zest and juice in a large bowl. Peel,
1.
core and cut apples into eighths. Toss with lemon,
sugar, cinnamon and nutmeg. Melt butter in skillet
over high heat. Cook apples, stirring, until sugar
dissolves, about 2 minutes. Cover, reduce heat to
medium, and cook until apples are soft and juicy,
10-15 minutes. Add vanilla, sprinkle flour over fruit
and mix. Cool.
Roll dough discs on a lightly floured workspace
2.
into two 12-inch circles. Layer between parchment
paper and; refrigerate 15 minutes.
Heat oven to 425°F. Line 9-inch pie pan with dough
3.
leave in about
1
/
2
-inch of the crust over the edge.
Mound filling slightly in center. Brush rim with some
egg. Place other dough on top, trim as needed. Fold
top dough under edge of bottom crust; press and
flute to seal. Refrigerate 20 minutes.
Brush pie with egg, sprinkle with sugar and cut 6
4.
slits in top. Bake on baking sheet for 15 minutes;
reduce temperature to 375°F. Bake until golden
brown, 50 minutes more. Serve.
Makes 8 servings.
apple pie
notes
Summary of Contents for FNCOB1000
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