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INGREDIENTS: PASTRY 3 Cups unsifted all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3/4 Cup unsalted butter, chilled or frozen, cut into pieces
6 tablespoons solid stick margarine, cut into pieces
1 large egg yolk
2 tablespoons fresh lemon juice or white vinegar
5 to 6 tablespoons. iced water
EGG GLAZE 1 large egg beaten with 1 teaspoon water
FILLING 7 to 8 large apples
1/3 to 1/2 Cup packed dark brown sugar
Juice of 1 lemon
3 1/2 Tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into pieces, optional
1/2 Cup plain cracker crumbs
TOPPING 1 tablespoon granulated sugar, optional
PREPARATION: 1. Prepare the pastry: In a food processor, pulse the flour, sugar, and salt to blend then add the butter and shortening. Pulse just until the mixture is cut into pieces the size of small peas. Add yolk and lemon juice along with about 2 tablespoons of iced water. Pulse a few seconds, then add more iced water, 1 tablespoon at a time, until dough begins to look clumpy. Do not allow a dough ball to form in the machine. Turn the clumpy dough out onto a piece of wax paper, gather it into a ball, and wrap and refrigerate it about 30 minutes, or longer, if time permits.
2. Divide the dough ball in half; leave one portion refrigerated while rolling the first. On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
3. Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the centre. Unfold and gently drape the pastry over the pan; do not stretch it. Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess. Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. Position a rack in the lower third of the oven and preheat it to 425 degrees F.
4. In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices. With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate. Sprinkle on the crumbs. Pile on the fruit, add the butter if using it, and press the filling with your palms into a firmly packed dome.
5. Roll out remaining dough about 2 inches large than the pie plate. Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry. Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples. Trim a 3/4-inch overhang. Fold the edge under the edge of the bottom crust and pinch them together to seal. Pinch up a raised pastry rim all around, then pinch it into points or flutes with your fingers, or press down with a fork. Cut 5 slits in the crust for vents.
6. Brush the pie top with the egg glaze. Sprinkle topping sugar over the whole pie top.
7. Bake the pie in the lower third of the oven for 15 minutes, then reduce the heat to 350 degrees F and continue baking an additional 40 to 45 minutes, until the pastry is a rich golden brown and the fruit is tender.
8. Serve warm, topped with slices of cheddar cheese or vanilla ice cream.
PREP/COOK
INFORMATION:
Prep time: 1 hour
Cook time: 1 hour
Serves: 10
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