MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Apple Pie
Categories: Pias, Pastry, Fruits
     Yield: 6 servings

MMMMM-------------------------PIE CRUST------------------------------
    12 tb Unsalted butter (170.1 g)
     3 c  A-P flour (384 g)
     1 ts Kosher salt
     1 tb White sugar
   1/3 c  Shortening (63.6 g)
     8 tb Ice water (approximately
          - 1/2 c)

MMMMM-----------------------SUGAR MIXTURE----------------------------
   1/2 c  White sugar (100 g)
   1/4 c  Brown sugar (55 g); packed
 1 1/2 ts Ground cinnamon
   1/4 ts Ground nutmeg
   1/4 ts Ground ginger
   1/4 ts Ground allspice
   1/4 ts Ground cardamom
     2 tb All purpose flour

MMMMM---------------------------APPLES--------------------------------
     9 md Apples (1.8 kg)
     2 tb Fresh lemon juice

MMMMM--------------------------TOPPING-------------------------------
     1 tb Unsalted butter
     3 tb Half & Half
          Coarse sugar; to sprinkle

 Make the pie crust. This can be done a day in advance. You can also
 wrap the pie crust well and freeze it for up to 1 month. If frozen,
 let thaw in fridge 3-4 hours then let rest at room temperature for
 5-10 minutes before rolling out.

 Dice the chilled butter into small cubes, then freeze for 30 minutes
 or overnight. Measure the shortening and freeze it the same way.

 Combine the flour, salt, and sugar in the bowl of a food processor.
 Add the frozen butter and shortening, then pulse the processor until
 the mixture has clumps the size of small peas. If you don't have a
 food processor, you can use a pastry cutter or a fork. Add the ice
 water a little at a time, pulsing a few times after each addition
 then pulsing just a few more times until the dough starts to come
 together. Avoid overmixing. It's okay if the dough is a bit crumbly.
 It will continue to hydrate in the fridge.

 Dump the contents of the mixing bowl onto a large sheet of plastic
 wrap (e.g. SaranWrap). Use the plastic wrap to gently gather the
 dough into a ball. Cut the dough in half. Press each portion into a
 flat disc. Wrap each in plastic wrap and place into the fridge for at
 least 30 minutes. The dough can also be refrigerated overnight.

 Make the sugar mixture by combining the listed ingredients above and
 mix well. Set aside.

 Peel and core the apples. Slice them thinly (about 1/4" or 6.5 mm
 thick) Toss apples with lemon juice and approximately a third of the
 sugar mixture. Cover bowl and set aside at room temperature for about
 1 hour. Note: you may need to use less lemon juice if your apples are
 already tart.

 Let dough warm slightly at room temperature, then roll out one disk of
 dough between two pieces of well floured parchment paper. This
 prevents sticking to the rolling pin or the counter. Roll from the
 middle outward. Transfer dough to a 9 inch (23 cm) deep-dish pie pan.

 Set the oven @ 425°/218°C. Place an aluminum foil-lined baking sheet
 (to catch any drips) into the oven. Sprinkle the bottom of the dough
 with about one third of the remaining sugar mixture.

 Use a slotted spoon to transfer about a third of the apples to the
 dough-lined pie plate. Leave the excess fluid behind. Top this apple
 layer with more sugar mixture. Repeat this process, layering apples
 and sugar mixture. The apples will mound high in the pie plate.

 Dot the top with any remaining sugar mixture, then dot with 1
 Tabkespoon of unsalted butter, cut into little chunks

 Roll out the second disk of dough just as before and transfer to top
 of pie. Cut off excess dough from the sides. Seal, then flute the
 edges. Brush the top of the pie with half-and-half and sprinkle with
 coarse sugar. Cut slits in the top.

 Place pie on the preheated baking sheet and bake at 425°F (218°C) for
 20 minutes. Without opening oven, lower temperature to 350°F/175°C)
 and bake another 40 to 45 minutes. Monitor the browning of the edges;
 if they're getting too brown, cover with aluminum foil)

 After baking, let pie cool on a wire rack. Do not slice pie until it
 is completely cool! Pie can be stored at room temperature for up to 2
 days. Store in the fridge for up to 5 days.

 NOTES: You may need to add a little more water to the dough in order
 for it to be sticky enough to hold together. The goal is to not use
 any more water than you absolutely need to.

 Recipe by Chris Gann, Stow-on-Tyne, Lincolnshire, UK

 RECIPE FROM: https://cookpad.com

 Uncle Dirty Dave's Archives

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