Granny Smith Apple Pie

Serving Size : 6
Ingredients

for prepare Granny Smith Apple Pie

:

Amount	Measure	Ingredient - Preparation Method
Shortening pie dough: granny smith apple pie
2 1/3	cups	Flour
1/2	teaspoon	Salt
3/4	cup	Shortening, cold - cut into p
Pie filling: granny smith apple pie
14 1/2	tablespoons	Sugar
3	tablespoons	Flour
3/4	teaspoon	Cinnamon
1/4	teaspoon	Nutmeg
1/4	teaspoon	Ginger
1/4	teaspoon	Salt
3/4	teaspoon	Lemon zest
2 1/2	pounds	Apples (granny smiths - of co
1	teaspoon	Lemon juice
3	tablespoons	Unsalted butter - cut into bi
1	tablespoon	Half&half
Honey spiced whipped cream: granny smith apple pie
3/4	cup	Heavy cream - well chilled
1	tablespoon	Honey
1/4	teaspoon	Cinnamon
1/4	teaspoon	Ginger
1/8	teaspoon	Nutmeg

In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling. In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with h&h and sprinkle with the remaining sugar. Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the Honey Spice Whipped Cream. a 1988 Gourmet Mag. favorite Source: CRS file

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