Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cold vegetable shortening
1/4 cup ice water
Filling and topping
1/4 cup light brown sugar
1/2 cup all-purpose flour
5 tablespoons unsalted butter, softened
2 pounds baking apples, such as
Rome or Cortland, peeled,
cored
and cut into 2-inch chunks
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup warm water mixed with
1 tablespoon cornstarch
1/3 cup coarsely chopped pecans
Make Ahead: The recipe can be
prepared through Step 3
and refrigerated for up to 2 days.
Serve
with:
Vanilla ice cream
1.
Make the crust: In a large bowl, combine the flour and salt. Using
a pastry blender or 2 knives, cut in the shortening until the mixture
resembles coarse meal. Add the water and gently mix to form a
dough. Pat
the dough into a disk and wrap in plastic. Refrigerate
until very firm,
about 1 hour.
2. Preheat the oven
to 375 degrees F. On a lightly floured surface, roll
out
the dough to an 11-inch
round. Transfer it to a 9-inch glass pie
pan and trim the overhanging
dough to 1/2 inch. Fold the dough
under, crimp the edge decoratively and
refrigerate until firm.
3.
Make the filling and topping: In a bowl, using your fingers, rub
the brown sugar into the flour until blended. Work in the softened
butter
until
the
mixture is crumbly.
4.
In a large bowl, toss the apple chunks with the granulated sugar,
cinnamon
and salt. Add the melted butter and then the cornstarch
mixture and stir
well.
Spoon
the apple filling into the chilled pie
shell. Sprinkle the crumb topping
over the apples, then sprinkle
the pecans on top.
5.
Bake the pie for about 50 minutes, or until browned on top and
bubbling
around the edges. Transfer to a rack and let cool slightly,
then serve
warm.
- Peoples Restaurant
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