3 lb McIntosh apples; (about 8)
3/4 c Plus 1 tablespoon sugar
2 tb All-purpose flour
1 ts Cinnamon
1/4 ts Freshly grated nutmeg
1/4 ts Salt
1 tb Fresh lemon juice
2 tb Cold unsalted butter; cut
-into bits
Milk for brushing the crust
-PATE BRISEE-
1 1/4 c All-purpose flour
3/4 Stick cold unsalted butter;
-cut into bits (6
; tablespoons)
2 tb Cold vegetable shortening
1/4 ts Salt
2 tb Ice water plus additional if
-necessary
To make the pie:
Preheat the oven to 450F. Roll out half the dough 1/8 inch thick on a
lightly floured surface, fit it into a 9-inch (1-quart) glass pie
plate, and trim the edge, leaving a 3/4-inch overhang. Chill the
shell and the remaining dough while making the filling. In a large
bowl toss together the apples, each peeled, cored, and cut into
eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg,
the salt, and the lemon juice until the mixture is combined well,
transfer the filling to the shell, and dot it with the butter.
Roll out the remaining dough into a 13- by 14-inch round on a lightly
floured surface, drape it over the filling, and trim it, leaving a
1-inch overhang. Fold the overhang under the bottom crust, pressing
the edge to seal it, and crimp the edge decoratively. Brush the crust
lightly with the milk, cut slits in it with a sharp knife, forming
steam vents, and sprinkle the pie evenly with the remaining 1
tablespoon sugar. Bake the pie on a large baking sheet in the middle
of the oven for 20 minutes, reduce the temperature to 350F., and bake
the pie for 20 to 25 minutes more, or until the crust is golden and
the apples are tender.
To make pate brisee:
In a large bowl blend the flour, the butter, the vegetable
shortening, and the salt until the mixture resembles meal. Add the 2
tablespoons ice water, toss the mixture until the water is
incorporated, adding the additional ice water if necessary to form a
dough, and form the dough into a ball. Dust the dough with flour and
chill it, wrapped in wax paper, for 1 hour.
Yields
1 servings
