-
1
To prepare the crust:
-
2
Place the flour, chilled butter, shortening and salt in a food processor. Process just until the mixture resembles coarse crumbs.
-
3
With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
-
4
Wrap the dough in plastic wap or wax paper and refrigerate
-
5
Preheat the oven to 375 degrees.
-
6
Divide the pastry dough in half.
-
7
Roll out one-half into a 12-inch circle on a lightly floured surface.
-
8
Line a 10-inch pie plate wirh the dough and trim the edge
-
9
Prepare the filling:
-
10
Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
-
11
Mound the filling in the pie shell.
-
12
Roll out the remaining dough 1/8 inch thick.
-
13
Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
-
14
Make several small steam vent slashes in he top crust. Brush the crust with a little milk to ensure a shiny crust.
-
15
Place the pie on a baking sheet to catch any drippings while baking.
-
16
Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours. If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
-
17
Cool the pie overnight
-
18
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
