Blue-Ribbon Apple Pie
|All purpose flour||2 Cup (32 tbs)|
|Chilled butter||1⁄4 Cup (4 tbs), cut into small pieces|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄2 Teaspoon|
|Ice water||7 Tablespoon|
|Thinly sliced pared tart apples||2 Cup (32 tbs) (Granny Smith / Newtown / Pippin / Crispin)|
|Sliced peeled all purpose apple||2 Cup (32 tbs) (Braeburn / Empire)|
|Sliced peeled firm baking apple||1 Cup (16 tbs) (Rome / Baldwin / Winesap)|
|Sliced peeled tender apple||1 Cup (16 tbs) (McIntosh / Gravenstein / Jonathan)|
|Fresh lemon juice||1 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Ground cinnamon||3⁄4 Teaspoon|
1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups,-level with a knife. Combine 2 cups flour and 1/2 teaspoon salt,- cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and ice water, 1 tablespoon at a time, tossing with a fork just until moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy-duty plastic wrap,-cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle,- chill. Roll other half of dough, still covered, into an 1 1 -inch circle,- chill.
2. Preheat oven to 450°.
3. To prepare the filling, combine apples and juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.
4. Remove 1 sheet of plastic wrap from 12-inch circle,- fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing the dough to extend over edge of plate. Remove top sheet of
plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from 11 -inch circle,- place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap,- press edges of dough together. Fold edges under,- flute.
5. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk,- sprinkle with 1 tablespoon sugar. Place pie on a baking sheet,- bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 45 minutes or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.