Thursday, August 19, 2010

Recipe Of The Day: Double Crust Apple Pie

We have been getting all kinds of emails and tweets lately for recipes to make homemade breads, pies and desserts. It almost feels like that end of year Winter sweets rush is already upon us. A few people reached out to us via @TheSupremePlate, talking about how they wanted to get their skills up before Thanksgiving in the baking department. 

The most requested recipe was for a delicious Homemade Apple Pie so of course we had to oblige the people.  This recipe is simple, does not call for too many ingredients and bakes up perfect every time.
Hope you enjoy it. 

Pie Crust:
2 cups all-purpose flour
¾ tsp Kosher salt
1 cup vegetable shortening, room temperature
1 egg
2 TBS cold water
1 TBS white vinegar

Apple Filling:
5 Northern Spy apples
¾ cup fine sugar
2 TBS all-purpose flour
1 tsp cinnamon

Combine the flour and salt in mixing bowl.
Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas.
Beat egg, water, and vinegar together to blend.
Pour all of the liquid evenly over flour mixture.
Stir in with fork until all of the mixture is moistened.
Divide dough in half and shape each into a ball.
Flatten each into a 4-inch circle.
Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour.
Roll dough to a uniform thickness.
Roll to a circle about 1-inch larger than upside down 8-inch pie plate.
Carefully place one dough circle into pie plate and gently press into form of plate.
Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples.
Mix apple slices with sugar, flour, and cinnamon.
Place apple mixture in pie shell.
Place second pie crust on top and form to the edges of the pie plate.
Cut slits in the top crust to allow for steam to release in oven.
Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.

You know the deal, eat this warm with a nice sized scoop of French Vanilla Ice Cream.

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