Grandma Mary Jo’s Apple Pie

Yield: 1 pie

INGREDIENTS FOR CRUST

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3 tablespoons chilled vegetable shortening
  • 1/4 cup ice water

INGREDIENTS FOR FILLING

  • 6 apples, peeled and sliced (use any apple variety that you prefer, but tart apples work best)
  • 3/4 cup light brown sugar
  • 1/2 cup white sugar
  • 1⁄3 cup all-purpose flour (plus additional to flour the surface where the pastry is rolled)
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

TO PREPARE CRUST

In a large bowl, sift together the flour and salt. Cut the chilled butter and shortening into 1/2-inch bits and add to the flour. With a pastry cutter (or two butter knives), work flour, butter and shortening together, adding the ice water little by little, until mixture resembles coarse meal. It is important to not over-mix the pastry. Once it resembles coarse meal, press the pastry together to form a ball. Wrap and chill for at least 1 hour.

Lightly flour a pastry board or kitchen counter. Divide the pastry ball in half and place both halves on the floured surface. Push each piece into a flat round. Using a lightly floured rolling pin, roll out the first piece, turning pastry periodically to prevent it from sticking to surface, until 1⁄8 inch thick. Cut the crust slightly larger than the pie dish you are using and fit into the pie dish, allowing the extra to hang over rim.

TO PREPARE FILLING AND TOP WITH CRUST

Preheat oven to 450°. Combine all ingredients together in a large bowl and mix well. Pour into the bottom crust that has been placed into the pie dish. Roll out other pastry piece in the same manner as the first and, once it is 1⁄8 inch thick, cut it to a size that will fit over the top of the pie. Trim and use a fork or your fingers to crimp the edges together. Cut two or three slits in the top crust to let out the steam that will occur during baking. Place in the preheated oven and bake for 15 minutes. Reduce heat to 350° and bake for an additional 30–35 minutes, until the crust is lightly golden.

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