Grandma's Apple Pie
* exported from bigoven * 
 
 
recipe by : 
serving size :0 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
1-1/2 lb.  short crust pastry --recipe follows
7 cup  royal gala apples --cored and quartered (about 5
  apples
1/2 cup  sugar
1 Tbsp  lemon juice
2 tsp  lemon zest --finely chopped
1/4 tsp  grated nutmeg
pinch  --salt
1   egg yolk
2 Tbsp  water
2 Tbsp  unsalted butter --cold
 
preheat the oven to 375 degrees f. 
roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 
14-inch circle. line a 9-inch pie plate with the pastry, trim away the 
excess and crimp the edge. 
roll out the rest of the pastry to 1/4-inch thickness. cut the pastry 
into 1/2-inch strips. on a piece of parchment paper or waxed paper 
weave the strips of pastry into a lattice that will cover the top of a 
9-inch pie plate with 1-inch of overhang. refrigerate the pie shell 
and lattice for at least 30 minutes. 
 
meanwhile, cut the apple quarters into 1/4-inch thick slices. toss the 
apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. 
whisk together the egg yolk and water to make an egg wash. brush the 
inside edge of the pastry with the egg wash. arrange the apples in the 
pie shell and dab the top with pieces of cold butter. slide the 
lattice top over the apples. press the pastry of the lattice firmly on 
the crimped edge to seal the 2 together. brush the lattice with egg 
wash. place the pie on a baking sheet and bake for 1 hour and 15 
minutes. 
 
  short crust pastry:
3 cup  all-purpose flour
1/4 tsp  salt
4 oz.  unsalted butter, cold
8 oz.  shortening, cold
1/2 cup  ice cold water
 
sift the flour and salt into a large mixing bowl. using a cheese 
grater, grate the butter and shortening into the flour. combine the 
mixture with your fingers until it resembles cornmeal. add the ice 
cold water and mix with a spoon, pulling the water into the flour 
until a dough forms. 
with your hands, shape the dough into 2 balls and flatten them into 
disks. wrap the dough in plastic wrap and refrigerate for at least 30 
minutes. store in the refrigerator for up to 4 days and in the freezer 
for up to 1 month. 
 
 
-- 
(ID: 4848) Mirror: rec.food.recipes: Sat, Nov 20, 2004


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