Ingredients: |
Ingredients: Crust:
2 cups flour + more for work surface
1 cup cold unsalted butter or cold vegetable shortening, cut into small pieces
1 cup kosher salt
Filling:
9-10 tart apples such as Granny Smith or McIntosh (about 4 lb total) peeled and thinly sliced
½ cup sugar
¼ cup flour
1 tsp ground cinnamon
dash of kosher salt
2 tbsp unsalted butter, cut into small pieces
|
Directions: |
Directions:Crust:
Using your fingers, mix together flour, butter and salt in a large bowl until butter is well incorporated. Gradually sprinkle 2 to 4 tbsp very cold water into mixture, kneading as you add water, until dough just comes together. (you may not need all the water) Turn dough out onto a lightly floured work surface; knead until it forms a smooth ball, 2 to 3 times. Divide dough in half and shape into 2 disks. Wrap each disk in plastic wrap, chill at least 2 hours or up to overnight.
Unwrap 1 chilled dough disk and place on a lightly floured worek surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle with flour; roll into a 12" circle. Carefully fit dough round into a 9" deep dish pie plate, leaving a 1½" overhang around edges. Refrigerate until ready to use.
Filling:
Preheat oven to 425º with oven rack in lowest postion. Stir together apples, sugar, flour, cinnamon and salt in a large bowl until apples are evenly coated. Spoon mixture into prepared piecrust; sprinkle mixture with butter.
Unwrap remaining chilled pie dough disk, and place on alightly floured work surface. Let stand at room temp til slightly softened, about 5 minutes. Sprinkle with flour, roll into a 12" circle. Cut into 12 (¾" wide) strips. Arrange strips in a lattace design over filling; trim strips as needed to meet the bottom crust overhang. Fold dough edges under and crimp using your fingers or a fork.
Place assembled pie on a rimmed baking sheet. Bake 15 minutes, reduce heat to 350º and bake for 45 more minutes. Cover loosely with foil to prevent excessive browning of crust; continue baking until juices are thick and bubbly. Crust is golden brown and apples are tender when pierced with a long wooden pick, about 30 minutes. Transfer pie to a wire rack and cool at least 1 hour. |
This recipe for Old Fashioned Apple Pie is from