best ive had.
double pastry (this is what i use for pies, if you have one you like then by all means use it
2 1/2 cup all purpose flour
1/2 teaspoon salt
10 tablespoon unsalted butter
6 tablespoon vegetable shortening
6 1/2 tablespoon ice water
put flour and salt in food processor with blade and mix. add the butter and shortening and pulse until like cornmeal looking. add the water 1 tablespoon at a time. form 2 balls with dough, one slightly larger. mash bot down into a disk and wrap seperately in plastic wrap. put in fridge for 30 minutes.
pie filling, in a bowl mix all of this together
8 granny smith apples, peeled and sliced into wedges, about 1/4 to 3/8" thick
1 teaspoon lemon juice or fruit fresh
1/2 teaspoon cinniman
1/4 teaspoon nutmeg
topping sauce
1/2 cup unsalted butter(1 stick)
3 tablespoons all purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup light brown sugar packed
melt butter in a sauce pan. wisk in flour then add water and wisk again. add the white and brown sugar and bring to a boil then reduce to a simmer for several minutes. (you can take it off the heat and bring back to boil just before pouring on pie.)
preheat oven to 450 deg
roll out the bigger disk of pastry into about a 12 inch circle and then lift in lightly buttered, glass deep pie dish. pour apples into slightly mounded center. roll out the smaller pastry disk into a 10" or so circle. using a pizza cutter or knife cut strips about 3/4 inch or so and top the pie in an interlaced method. pour hot topping over the top slowly so that it covers the pastry strips.
bake for 15 minutes at 450 and then cut temp down to 350 and bake for 40-45 more minutes. the apples should be tender, if not bake a couple more minutes.
enjoy
double pastry (this is what i use for pies, if you have one you like then by all means use it
2 1/2 cup all purpose flour
1/2 teaspoon salt
10 tablespoon unsalted butter
6 tablespoon vegetable shortening
6 1/2 tablespoon ice water
put flour and salt in food processor with blade and mix. add the butter and shortening and pulse until like cornmeal looking. add the water 1 tablespoon at a time. form 2 balls with dough, one slightly larger. mash bot down into a disk and wrap seperately in plastic wrap. put in fridge for 30 minutes.
pie filling, in a bowl mix all of this together
8 granny smith apples, peeled and sliced into wedges, about 1/4 to 3/8" thick
1 teaspoon lemon juice or fruit fresh
1/2 teaspoon cinniman
1/4 teaspoon nutmeg
topping sauce
1/2 cup unsalted butter(1 stick)
3 tablespoons all purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup light brown sugar packed
melt butter in a sauce pan. wisk in flour then add water and wisk again. add the white and brown sugar and bring to a boil then reduce to a simmer for several minutes. (you can take it off the heat and bring back to boil just before pouring on pie.)
preheat oven to 450 deg
roll out the bigger disk of pastry into about a 12 inch circle and then lift in lightly buttered, glass deep pie dish. pour apples into slightly mounded center. roll out the smaller pastry disk into a 10" or so circle. using a pizza cutter or knife cut strips about 3/4 inch or so and top the pie in an interlaced method. pour hot topping over the top slowly so that it covers the pastry strips.
bake for 15 minutes at 450 and then cut temp down to 350 and bake for 40-45 more minutes. the apples should be tender, if not bake a couple more minutes.
enjoy
