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Apple Pie by Grandma Ople & Pie Crust Recipe Recipe

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This recipe for Apple Pie by Grandma Ople & Pie Crust Recipe, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
mary disomma

Category:
Category:

Ingredients:  
Ingredients:  
Filling
cup unsalted butter
3 tablespoons all-purpose flour
cup water
cup white sugar
cup brown sugar
8 granny smith apples-peeled, cored and sliced
teaspoon cinnamon (optional)
⅛ teaspoon nutmeg (iptional)

Crust
12 Tablespoons (1 sticks) very cold unsalted butter
3 cups of all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6-8 tablespoons (about cup) ice water

Directions:
Directions:
1. Preheat oven to 425. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Precook the apples in a saucepan on the stove for 5-10 minutes stirring all the while.
2. Place the bottom crust in your pan. Fill with apples mixed with cinnamon and nutmeg, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350. Continue baking for 35-45 minutes, until the apples are soft.

Crust:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Plus 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in pastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Make a cross lattice for the top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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