Ingredients: |
Ingredients: 1 1/2 pounds short crust pastry
7 cups (~5) Royal Gala apples
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons lemon zest, finely chopped
1/4 teaspoon grated nutmeg
pinch salt
1 egg yolk
2 tablespoons water
2 tablespoons unsalted butter, cold
Short Crust: (Yield: 2 pounds)
3 cups all-purpose flour
1/4 teaspoon salt
4 ounces unsalted butter, cold
8 ounces shortening, cold
1/2 cup ice cold water
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Directions: |
Directions:Short Crust Pastry:
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 until it resembles cornmeal. Add the water and mix, pulling the water into the flour until a dough forms. With your hands, shape the dough into 2 balls and flatten each into a ~6" disk. Wrap the disks in plastic wrap and refrigerate them for at least 30 minutes.
Filling:
Core and quarter the apples. Cut the quarters into 1/4-inch thick slices.
Preheat the oven to 375 degrees.
Roll 1/2 the pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim 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 or waxed paper, weave the strips of pastry into a lattice that will cover the top of a 9-inch pie with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
Meanwhile, toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt.
In a separate bowl, make an egg wash with the egg yolk and water. With it, brush the inside edge of the pastry. Arrange the apples in the pie; dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the edges of the lattice firmly on the crimped edge to seal. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes. |
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