All-American Apple Pie
This is the best apple pie recipe I've ever made. The crust recipe is
first, followed by the recipe for the pie itself.
Marianne
* Exported from MasterCook *
Orange Crust Pastry
Recipe By : Honest American Fare by Burt Greene
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Cups All-Purpose flour
1/2 Teaspoon Salt
1/2 Cup Unsalted butter -- cold
1/2 Cup Vegetable Shortening -- cold
1 Teaspoon Grated orange peel
4 Tablespoons Orange juice -- cold
1. Sift flour with salt into a large bowl. Cut in butter and shortening;
add orange peel. Blend with a pastry blender until the texture of coarse
crumbs.
2. Using a fork or knife, cut orange juice into flour mixture to form a
soft dough. (Do not overwork.) Refrigerate 1 hour before using.
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* Exported from MasterCook *
All-American Apple Pie
Recipe By : Honest American Fare by Burt Greene
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Orange Crust Pastry
8 Tart apples
1/3 Cup All-purpose flour
1 1/2 Tablespoons All-purpose flour
1/2 Cup Hon
3/4 Cup Granulated sugar
3/4 Teaspoon Ground cinnamon
1/8 Teaspoon Nutmeg -- grated
1/2 Teaspoon Grated orange peel
1/2 Teaspoon Vanilla
1/3 Cup Dark brown sugar
Pinch Ground ginger
3 1/2 Tablespoons Unsalted butter
1 egg -- beaten
1. Make Orange Crust Pastry
2. Pare and core apples; cut into 1/2-inch slices. Place in a large bowl;
toss with 1-1/2 tablespoons flour. Add granulated sugar, 1/2 teaspoon
cinnamon, the nutmeg, orange peel, and vanilla. Mix well. Stir in honey;
let stand 1 hour.
3. Heat oven to 450F. Combine remaining 1/3 cup flour, remaining 1/4
teaspoon cinnamon, the brown sugar, and ginger in a small bowl. Work in 2
tablespoons butter with your fingers until mixture is mealy.
4. Roll out half the dough; line a 9-inch pie plate. Trim.
5. Drain apple slices, reserving liquid. Set 1/4 cup crumb mixture aside.
Layer apples with remaining crumbs in pastry shell. Use crumbs like mortar
to build fruit up. Dot apples with remaining 1-1/2 tablespoons butter.
Sprinkle with 5 tablespoons reserved apples liquid.
6. Roll out remaining dough. Cut with a sharp knife into 1/2-inch wide
strips. Weave strips into a lattice pattern over apples. Flute edges.
Sprinkle remaining crubs in holes of lattice. Brush pastry edge and strips
with beaten egg.
7. Bake pie on an aluminum foil-lined baking sheet 5 minutes. Reduce oven
temperature to 350F; bake 50 to 55 minutes longer.
Source: rec.food.cooking
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