Sumptuous Apple Pie Recipe
Apple Pie made with this recipe looks nice in addition to tasting great! Apple is the key ingredient in Apple Pie. I will prepare this Apple Pie as Dessert for a get-together I am soon going to host. Include this Apple Pie recipe in your most-liked list and make it as many times you wish to.
Ingredients
PASTRY
10 oz. flour
1/4 teaspoon salt
4 oz. vegetable shortening or lard
2 oz. butter
6 tablespoons iced water
1 tablespoon single cream
FILLING
6 oz. sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1 tablespoon cornflour
2 lb. cooking apples, peeled, cored and quartered and each quarter cut into 3 slices
1 tablespoon lemon juice
1 oz. butter, cut into small pieces
Directions
Sift the flour and salt into a large mixing bowl.
Add the vegetable shortening or lard and the butter.
With your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.
Add the water a little at a time, and stir the dough, using a knife, until it is firm and not sticky.
Knead the dough gently until it is smooth.
Wrap the dough in aluminium foil and place it in the refrigerator for 30 minutes, or until it is well chilled.
Grease the bottom and sides of a 9 inch deep pie dish with a little butter.
Divide the dough in half.
On a floured board, roll out one half in a circle large enough to line the pie dish.
Lift the dough on to the rolling pin and unroll it over the pie dish.
With your fingers gently ease the dough into the dish without pulling or stretching the dough.
Using a sharp knife trim the dough so that it is even with the outer rim of the pie dish.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
For the filling, blend the sugar, cinnamon, allspice, nutmeg and cornflour [cornstarch] in a large mixing bowl.
Add the sliced apples and lemon juice and toss together thoroughly.
Fill the pie shell with the apple mixture, piling it higher in the centre.
Although the filling may seem to be quite high it will shrink when it bakes.
Dot the top of the filling with the remaining butter.
For the top crust, roll out the remaining half of the dough into a circle which is about 1/8 inch thick and about 12 inches in diameter.
Lift it up on the rolling pin and over the filling.
With scissors, trim the top crust to within 1/4 inch of the dish.
Tuck the overhanging dough under the edge of the bottom crust all around the rim and then press down with your fingers to seal the two crusts and make a design.
Brush the dough with the cream.
With the scissors, cut two small gashes in the centre of the top.
Bake the pie in the middle of the oven for 40 minutes or until the crust is golden brown.
Add the vegetable shortening or lard and the butter.
With your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.
Add the water a little at a time, and stir the dough, using a knife, until it is firm and not sticky.
Knead the dough gently until it is smooth.
Wrap the dough in aluminium foil and place it in the refrigerator for 30 minutes, or until it is well chilled.
Grease the bottom and sides of a 9 inch deep pie dish with a little butter.
Divide the dough in half.
On a floured board, roll out one half in a circle large enough to line the pie dish.
Lift the dough on to the rolling pin and unroll it over the pie dish.
With your fingers gently ease the dough into the dish without pulling or stretching the dough.
Using a sharp knife trim the dough so that it is even with the outer rim of the pie dish.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
For the filling, blend the sugar, cinnamon, allspice, nutmeg and cornflour [cornstarch] in a large mixing bowl.
Add the sliced apples and lemon juice and toss together thoroughly.
Fill the pie shell with the apple mixture, piling it higher in the centre.
Although the filling may seem to be quite high it will shrink when it bakes.
Dot the top of the filling with the remaining butter.
For the top crust, roll out the remaining half of the dough into a circle which is about 1/8 inch thick and about 12 inches in diameter.
Lift it up on the rolling pin and over the filling.
With scissors, trim the top crust to within 1/4 inch of the dish.
Tuck the overhanging dough under the edge of the bottom crust all around the rim and then press down with your fingers to seal the two crusts and make a design.
Brush the dough with the cream.
With the scissors, cut two small gashes in the centre of the top.
Bake the pie in the middle of the oven for 40 minutes or until the crust is golden brown.
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