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 |
| pieces | |
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 course) |
| 1 | teaspoon | lemon juice |
| 3 | tablespoons | unsalted butter - cut into bits |
| 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 |
recipe Granny Smith Apple Pie
In a bowl, stir together flour and salt. Add shortening
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and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not
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sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour
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and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one
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slightly larger than the other. Chill the larger piece, wrapped in wax paper.
Granny Smith Apple Pie
Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and
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trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling. In a large
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bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples;
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slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the
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apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece
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of dough to a 13 or 14-inch round on a floured surface and drape it
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over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal
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it. Crimp the edge decoratively with a fork. Make slits in the top crust
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to form steam vents. Brush with h&h and sprinkle with the remaining sugar. Bake pie in
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lower third of a preheated 425f oven for 15 minutes, reduce heat to
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375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie
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to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until
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it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the
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Honey Spice Whipped Cream. a 1988 Gourmet Mag. favorite By "Lloyd A. Carver" on Jan 5, 1996
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