Mexican Apple Pie
|For the pastry|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), chilled (1 Stick)|
|Egg||1 , beaten with 1 teaspoon water|
|Water||1 Teaspoon (For Beating The Egg)|
|Cooking apples||3 Pound (6 Medium Sized)|
|Sweetened condensed milk||1 Cup (16 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Lime||1 , juiced|
|Banana ice cream||1 Pint (Fresh)|
In the bowl of a food processor, combine the flour, sugar, and salt.
Process briefly to blend.
Cut the butter into small pieces and add to the work bowl.
With several quick, short pulses, blend in the butter until the mixture resembles the texture of coarse meal.
With the motor running, pour in the egg mixture.
Process just until the mixture forms a ball around the blades, about 15 seconds.
Remove the dough to a floured work surface and knead lightly to form a smooth ball.
Place in the center of a 10-inch pie plate.
Working from the center out, extend the pastry to evenly line the plate.
Crimp the edges decoratively.
Refrigerate for at least 30 minutes, but no more than 2 hours.
Preheat the oven to 425° F.
Peel and grate all but one of the apples.
In a large mixing bowl, combine the grated apples with the egg yolks, the condensed and evaporated milk, and the lime juice.
Stir to blend.
Transfer to the lined pie pan.
Peel and core the remaining apple, cut it in half, and slice it very thinly.
Arrange the slices in a decorative pattern over the grated apple mixture.
Place the pie in the oven and immediately reduce the heat to 375° F.
Bake until the pastry is golden around the edges and the apples are caramel colored, about 45 minutes.
Cool the pie completely before slicing.
Serve with Fresh Banana Ice Cream .