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From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful method for baking a double crust fruit pie as the bottom crust will remain more crispy and will bake up better. Use a glass or ceramic pie dish and give it a try. It will become your favorite method!
for the crust:
2 cups all purpose unbleached flour
1 teaspoon fine sea salt
1/4 teaspoon pepper
3/4 cup unsalted butter, cut into 4-5 pieces
1/2 cup very cold water
for the filling: choose from these varieties
4-6 Granny Smith, Gala, Pippin, Rome Beauty, McIntosh, Winesap apples (5-6 cups)
zest of one lemon
1 tablespoon lemon juice
1/4 teaspoon sea salt
3/4 cup raw sugar
3 tablespoons cornstarch or flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 - 1 teaspoon pure vanilla or vanilla paste
1 tablespoon unsalted butter
ice cream for serving, or slices of aged Cheddar cheese
Preheat oven to 450 degrees. In food processor with steel chopping blade in place, whirl together the flour, salt and pepper. Add the cold butter chunks and process just until the butter is cut into small pieces about the size of peas. Add the water, and process only until the dough wants to form a ball. Do not over mix, this takes only seconds. Divide the dough into two parts, one slightly larger than the other. Lightly dust a pastry cloth and rolling pin with flour. Roll out the larger one and place into bottom of glass or ceramic pie plate. Roll out the smaller half into a circle that would fit over the top of the pie. Let it rest on the pastry cloth while you prepare the filling.
Peel, (or not, it is up to you!) core, and slice apples. In batter bowl, combine apple slices, lemon zest, lemon juice, salt, sugar, cornstarch, cinnamon, nutmeg, and vanilla. Stir gently to coat apples. Pile into bottom crust. Dot with bits of butter. Dab a little of the apple juices or water on the edge of the pastry to help seal the top crust with the bottom crust, and now gently place the remaining crust over the apple mixture, cutting steam vents. Trim and crimp to seal the edges together. (the dabs of moisture act as a bit of glue to hold the two crusts together, but do not use too much) Sprinkle top with a little milk or cream and a little sugar if desired. Place the pie into microwave oven on high for 10 minutes. This quickly cooks the apples so that the juices will be starting to thicken, thus not making the bottom crust soggy. Now quickly place into preheated 450 degree oven, TURN DOWN to 375 degrees and bake for about 35 - 45 minutes or until crust is crisp and brown. Remove from oven and allow the pie to stand at least 30 minutes before slicing. (even better to cool it about 1 hour of more) Slice, arrange on serving plates and if desired, scoop on a dollop of ice cream. Or while pie is still warm place a slice of aged yellow Cheddar cheese on the top.
Recipe created 2002-09-10.
© 1996-2013 Dorothy McNett. All Rights Reserved.