Brown Sugar Apple Pie

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Ingredients:

  • Crust:
  • 3 cups flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold butter, in 1/4 inch pieces
  • 1/4 cup cold shortening, in pieces
  • 1/2 cup cold water
  • Filling:
  • 8 apples, peeled, cored and sliced
  • 1/2 cup brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons cold butter, cut into pieces

Directions:

  1. Combine flour, sugar and salt in large mixing bowl.
  2. Scatter butter pieces over dry ingredients.
  3. Using a pastry blender or two knives, cut the butter into the flour until it is in small pieces.
  4. Add shortening and continue blending until it is the size of small peas.
  5. Sprinkle half the water in and toss well with a fork to dampen.
  6. Add remaining water, 1 tablespoon at a time, and continue to toss and mix until pastry can be packed like a snowball; make two pastry balls, one slightly larger for the bottom crust.
  7. Knead each ball once or twice, then flatten into 3/4-inch thick disks and wrap each in plastic; refrigerate for at least one hour.
  8. Roll larger (bottom) pastry on floured waxed paper into 13-14” circle.
  9. Invert pastry over 9-inch pie plate.
  10. Center it, then peel off paper.
  11. Gently tuck pastry into the pan without stretching, and let it drape over the plate’s edge.
  12. Refrigerate.
  13. Make filling while crust chills.
  14. In large mixing bowl, combine filling  except butter.
  15. Set aside.
  16. Roll out top pastry crust.
  17. Turn filling into chilled pie shell and dot with butter.
  18. Heat oven to 400°.
  19. Lightly moisten rim of pie shell with a wet pastry brush or finger.
  20. Invert the top pastry crust over the filling, and press top and bottom crusts together along dampened edge.
  21. Trim excess, leaving 1/2 inch overhang.
  22. Sculpt overhang into upstanding ridge.
  23. Make several 2 inch vents.
  24. Lightly brush with milk and sprinkle with sugar.
  25. Bake for 30 minutes.
  26. Remove from oven and place on large baking sheet covered with aluminum foil.
  27. Reduce temperature to 375°.
  28. Continue baking 30 more minutes.
  29. When pie is done, juice should be bubbling up on crust.
  30. Cool before serving.

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