Granny smith apple pie
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Granny smith apple pie
  Apple    Pie  
Last updated 6/12/2012 12:41:25 AM. Recipe ID 172. Report a problem with this recipe.
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      Title: Granny smith apple pie
 Categories: Desserts
      Yield: 6 servings
 
           Shortening pie dough:
  2 1/3 c  Flour
    1/2 ts Salt
    3/4 c  Shortening, cold, cut into p
           -eces
           Pie filling:
 14 1/2 tb Sugar
      3 tb Flour
    3/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Ginger
    1/4 ts Salt
    3/4 ts Lemon zest
  2 1/2 lb Apples (granny smiths, of co
           -rse)
      1 ts Lemon juice
      3 tb Unsalted butter, cut into bi
           -s
      1 tb Half&half
           Honey spiced whipped cream:
    3/4 c  Heavy cream, well chilled
      1 tb Honey
    1/4 ts Cinnamon
    1/4 ts Ginger
    1/8 ts Nutmeg
 
  In a bowl, stir together flour and salt.  Add shortening and blend
  until mixture resembles coarse meal.  Add 4-6 Tbsp ice water or
  enough to form into soft but not sticky dough, tossing the mixture
  with a fork. Form dough into a ball, flatten it slightly, dust with
  flour and chill it, wrapped in wax paper, for 1 hour.
  
  Divide dough into 2 pieces, one slightly larger than the other. Chill
  the larger piece, wrapped in wax paper.  Roll out the other, 1/8-inch
  thick on a floured surface, and fit it to a 9-inch pie plate, and
  trim the edge leaving a 1/2-inch overhang.  Chill the pie shell while
  making the filling.
  
  In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
  ginger, salt, and zest.  Peel, quarter, and core the apples; slice
  thinly, crosswise, and add them to the sugar mixture, tossing to coat
  well. Mound the apple mixture in the pie shell, sprinkle with lemon
  juice and dot with butter.
  
  Roll out the larger piece of dough to a 13 or 14-inch round on a
  floured surface and drape it over the filling.  Trim top crust,
  leaving a 1-inch overhang.  Fold overhang under bottom crust,
  pressing the edge to seal it. Crimp the edge decoratively with a
  fork.  Make slits in the top crust to form steam vents.  Brush with
  h&h and sprinkle with the remaining sugar.
  
  Bake pie in lower third of a preheated 425f oven for 15 minutes,
  reduce heat to 375f and bake for 40-45 minutes more, or until filling
  is bubbling and crust is golden.  Transfer pie to a rack to cool.
  
  In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg
  until it holds soft peaks.  Transfer to a serving dish.
  
  Serve the pie warm or at room temperature with the Honey Spice Whipped
  Cream.
  
  a 1988 Gourmet Mag. favorite
 




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Recipe ID 172 (Apr 03, 2005)

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