Title: Spiced Apple Pie
Categories: Fruits, Pies
Yield: 8 Servings
--------------------------------DOTTIE CROSS--------------------------------
1-1/2 c All purpose flour
1 tb Sugar
1 ts Salt
1/4 ts Mace
1/2 c Unsalted butter; chilled
- cut into small pieces
1/2 c Solid vegetable shortening;
- chill, cut in small pieces
5 tb Water; iced, about
----------------------------------FILLING----------------------------------
3 lb Tart green apples; peeled,
- cut in 1/4" thick slices
1/2 c Sugar + 1 tsp
1/2 c Golden brown sugar; packed
1/4 c All purpose flour
1 tb Fresh lemon juice
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Grated lemon peel
1/4 ts Ground mace
1/4 ts Ground cloves
1/4 ts Ground allspice
1 ts Milk
For Crust: Combine flour, sugar, salt and mace in processor. Using on/off
turns, cut in chilled butter and vegetable shortening till mixture
resembles coarse meal. Gradually blend in enough water by tablespoonfuls to
form moist clumps. Gather dough into ball. divide dough into 2 pieces.
Flatten each into disk. Wrap each in plastic and refrigerate 1 hour. (Can
be prepared 3 days ahead. Keep refrigerated. Soften dough slightly at room
temperature before rolling.)
For Filling: Position rack in lowest third of oven and preheat to 400°. In
large bowl, toss apples with 1/2 cup sugar, brown sugar, flour, lemon
juice, cinnamon nutmeg, lemon peel, mace, cloves and allspice. Roll out 1
dough disk on lightly floured surface to 12" diameter round. Transfer to 9"
diameter deep-dish glass pie plate. Trim dough overhang to 1/2". Brush edge
of crust lightly with water. Transfer apple mixture to crust, mounding in
center. Roll out second dough disk to 12" diameter round. Place atop
apples. Trim dough overhang to 1"; reserve scraps. Fold top crust edge
under bottom crust edge, pressing to seal. Crimp edge decoratively. Reroll
pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with milk
and arrange, milk side down, decoratively atop crust. Cut several slits in
crust to allow steam to escape. Brush crust with milk; sprinkle with
remaining 1 teaspoon sugar. Place pie on baking sheet. Bake until crust is
golden brown and juices bubble, covering crust edges with aluminum foil if
browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and
cool.
