Title: Blue Ribbon Apple Pie
Categories: New, Text, Import
Yield: 4 servings
: Crust:
3 c all-purpose flour
1 TB grated lemon zest
1 c salted butter, -- chilled
: Ice water
: Filling:
6 lg Macintosh apples, peeled, --
: thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, --
: cut into small pieces
: Egg wash:
1 lg egg, beaten
1 TB white sugar
Crust: mix flour and zest together in a medium bowl.
Using pastry cutter, cut butter into flour until dough
resembles coarse meal. Add ice water and mix until
dough can be gathered into a ball. Divide dough in
half. Flatten into disks and wrap and chill until
firm. Filling: preheat oven to 400. Mix together
sugar, cinnamon, nutmeg, and cornstarch in a large
bowl. Add apples to sugar mixture and toss until
apples are coated. On a floured surface, roll out 1
dough disk into a circle about 12 inches in diameter.
Fold dough in half, and then into quarters. Place
point of folded crust in center of 9 inch pie plate
and carefully unfold. Trim excess dough and leave
about 1 inch overhang. Pour in apple filling and
sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again
fold in half, then in quarters and place on top of
apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in
pie top to let steam escape and brush with egg wash.
Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or
until crust is golden brown. Cool on rack to room
temperature.
