All Season Apple Pie Recipe

1. 1

   Pulse flour, salt and sugar in food processor fitted with steel blade.

2. 2

   Scatter butter pcs over flour mix, tossing to coat butter with a little of the flour.

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   Pulse machine 5 times in 1 second bursts.

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   Add in shortening and continue pulsing till flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, 4 to 6 more 1 second pulses.

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   Turn mix into medium bowl.

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   If you do not have a food processor, grate frzn butter and shortening into flour mix and mix with your hands for 1 minute, rubbing flour and shortening between your fingers.

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   Flour should turn very pale yellow and become coarser in texture.

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   Sprinkle 6 Tbsp.

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   of ice water over mix.

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    With blade of rubber spatula, use folding motion to mix.

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    Press down on dough with broad side of spatula till dough sticks together.

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    Shape into ball with hands, divide the dough into two balls one sightly larger than the other.

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    Dust lightly with flour, wrap separately in plastic and chill for at least 30 min.

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    Remove dough from refrigerator.

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    The dough is ready to be rolled when it is still cold to the touch but you can push your finger halfway down through the center.

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    If the dough has been chilled for more than 1 hour, it may have to sit on the counter for 10 to 20 min to soften.

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    Heat oven to 425 degrees.

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    Roll larger dough disk on lightly floured surface into a 12-inch circle, about 1/8-inch thick, the depth of a quarter.

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    Transfer and fit dough into 9-inch Pyrex pan, leaving dough which overhangs the lip in place.

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    Chill dough while preparing the fruit.

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    Peel apples, quarter, and remove core.

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    Slice each quarter into thirds, about 1/2-inch thick.

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    Toss with lemon juice, lemon zest, salt, sugar, spices.

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    Turn fruit mix, including any juices, into pie shell.

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    Roll out the remaining ball of dough and place it over the top of the pie.

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    Trim top and bottom edges to 1/2-inch beyond pan lip.

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    Tuck this rim of dough underneath itself so which folded edge is flush with pan lip.

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    Flute dough in your own fashion, or possibly press with fork tines to seal.

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    Cut four slits at right angles on dough top to allow steam to escape.

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    Brush egg white on top of crust and sprinkle 1 Tbsp.

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    of sugar proportionately over the top.

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    Place pie on bottom rack.

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    Bake till crust is lightly golden brown, 25 min.

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    Reduce oven temperature to 375 degrees and continue to bake till juices bubble and crust is deep golden, 30 to 35 min.

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    The bottom crust should be golden brown and the juices from pie bubbling.

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    Transfer pie to wire rack; let cold to almost room temperature about 4 hrs.

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    Pie is best eaten after it has completely cooled, even the next day.

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    Variations:Crystallized Ginger Apple Pie: Add in 3 Tbsp.

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    of minced ginger to apple mix.

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    Dry Raisin, Cherry Or possibly Cranberry Apple Pie: Macerate 1 c. dry fruit (minced coarse if large) in the lemon juice and 1 Tbsp.

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    liqueur Apple Jack, brandy or possibly cognac.

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    Toss with apple mix.

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    Fresh Cranberry Pie: Add in 1 c. fresh or possibly frzn cranberries to apples, and increase sugar to 1 c. from 3/4 c..

No additional tips available.