Eight Cup High Apple Pie
|Vegetable oil||1⁄2 Cup (8 tbs) (Preferably Canola Oil)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Skim milk||6 Tablespoon|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose white flour||2 Tablespoon (Depending On Juiciness Of Apples)|
|Ground cinnamon||1 Teaspoon|
|Apples||3 1⁄2 Pound, peeled, cored and cut into 1/2 inch thick slices (About 8 Cups)|
|Lemon juice||1 Tablespoon|
|Pure vanilla extract||1⁄2 Teaspoon|
|Skim milk||1 Tablespoon|
To make crust: In a small saucepan, melt butter over low heat.
Cook until light nutty brown, about 1 1/2 to 2 minutes.
Do not burn.
Pour the butter into a pie plate.
Add oil and 1 cup flour; blend with a fork until smooth.
Freeze 30 minutes.
In a large bowl, combine remaining 1 1/2 cups flour, sugar and salt; place in the freezer for 30 minutes.
Working quickly with a pastry cutter or two knives, cut the cold oil-flour mixture into the cold flour-salt mixture until the fat is in pea-sized lumps.
Sprinkle cold milk over the dough, 1 tbsp at a time, stirring lightly with a fork, and adding just enough so the dough holds together.
Gently knead the dough until it is smooth and holds together.
Form the dough into two flattened disks, one slightly larger than the other.
Wrap in plastic and refrigerate for 30 minutes.
To make filling and bake pie: Position rack in lower third of oven and preheat to 425 degrees F.
In a large bowl, mix together brown sugar, 1/4 cup granu- lated sugar, flour, cinnamon and salt.
Add apples and toss to coat.
Stir in lemon juice and vanilla and set aside.
Place the large piece of dough between 2 unfloured sheets of wax paper and roll it out into an 11-inch circle, turning and readjusting paper as necessary to eliminate any wrinkles.
Peel off the top sheet and turn crust into a 9-inch pie plate.
Gently press the crust into the bottom of the pie plate and peel off wax paper.
If the pastry cracks or breaks, patch it with scraps of dough.
Arrange apples in pastry, roll out the smaller piece of dough in the same manner and lay it over the apples.
Fold the edges of the bottom pastry over the top crust and crimp edges together.
Lightly brush the pie with milk and sprinkle with remaining 1/2 tsp sugar.
Cut several slits in the top crust and place the pie on a baking sheet.
Bake for 15 minutes.
Reduce heat to 350 degrees F and bake until the pastry is golden and the apples are tender, about 40 to 45 minutes.