"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Pie Recipe

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This recipe for Apple Pie, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Krause
Added: Monday, October 16, 2006


2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
7 tablespoons vegetable shortening

8 cups thinly sliced peeled Braeburn apples (about 8 medium)
1 tablespoon fresh lemon juice
2/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt

Cooking spray
1 large egg white, lightly beaten
1 tablespoon sugar

Preheat oven to 450.
To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine remaining 1 1/2 cups flour, powdered sugar, and 1/2 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll 1 dough half, still covered, into a 12-inch circle. Roll other dough half, still covered, into an 11-inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.
To prepare filling, combine the apples and lemon juice in a large bowl. Combine 2/3 cup sugar, 3 tablespoons flour, cinnamon, nutmeg, and 1/8 teaspoon salt in a small bowl. Sprinkle sugar mixture over apples; toss well to coat.
Remove top 2 sheets of plastic wrap from 12-inch dough circle; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray, allowing dough to extend over edge. Remove remaining plastic wrap. Spoon filling into dough; brush edges of dough lightly with water.
Remove top 2 sheets of plastic wrap from 11-inch dough circle; place, plastic wrap side up, overfilling. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tablespoon sugar.
Place pie on a baking sheet; bake at 450 for 15 minutes. Reduce oven temperature to 350 (do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on a wire rack.




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