Apple Pie
Something pretty similar to apple pie has existed for centuries in Europe in beyond. It’s by no means, a North American creation. But it has perhaps become the most symbolic and iconic of all foods in the USA. Apple pie in the USA is more than food. It’s a patriotic emblem. Thus the phrase, known to all who fare from the USA, “more American than Apple Pie.
Ingredients
For the Pie Crust
- 1 3/4 cups all-purpose flour
- 2 tsp white granulated sugar
- 3/4 tsp salt
- 6 tbsp unsalted butter cold unsalted butter, small dice
- 1/4 cups salted butter shortening, butter or a mix of butter and shortening
- 7 to 8 tbsp ice water
For the filling
- 6 cups apple thinly sliced, peeled apples (6 medium)
- 3/4 cups light brown sugar light brown sugar
- 2 tbsp all-purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp nutmeg ground nutmeg
- 1 tbsp lemon juice
Instructions
For the Pie Crust
- In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes.
- Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten.
- It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
- While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
For the filling
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
- Bake at 425 F for 30 minutes, then at 375 F for 30 more minutes or until the crust is golden brown.
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