Grandma's Apple Pie
Serving Size: 0
1 1/2 pounds short crust pastry; recipe follows
7 cups Royal Gala apples; cored and quartered (about 5 apples)
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons lemon zest; finely chopped
1/4 teaspoon grated nutmeg
Pinch; salt
1 egg yolk
2 tablespoon water
2 tablespoon unsalted butter; cold
Special equipment: 9-inch pie plate, rolling pin and pastry brush
Preheat the oven to 375 degrees F.
Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a
14-inch circle. Line a 9-inch pie plate with the pastry, trim away the
excess and crimp the edge.
Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry
into 1/2-inch strips. On a piece of parchment paper or waxed paper
weave the strips of pastry into a lattice that will cover the top of a
9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell
and lattice for at least 30 minutes.
Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the
apples with the sugar, lemon juice, lemon zest, nutmeg, and salt.
Whisk together the egg yolk and water to make an egg wash. Brush the
inside edge of the pastry with the egg wash. Arrange the apples in the
pie shell and dab the top with pieces of cold butter. Slide the
lattice top over the apples. Press the pastry of the lattice firmly on
the crimped edge to seal the 2 together. Brush the lattice with egg
wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
Short Crust Pastry:
3 cups all-purpose flour
1/4 teaspoon salt
4 ounces unsalted butter, cold
8 ounces shortening, cold
1/2 cup ice cold water
Special equipment: cheese grater
Sift the flour and salt into a large mixing bowl. Using a cheese
grater, grate the butter and shortening into the flour. Combine the
mixture with your fingers until it resembles cornmeal. Add the ice
cold water and mix with a spoon, pulling the water into the flour
until a dough forms.
With your hands, shape the dough into 2 balls and flatten them into
disks. Wrap the dough in plastic wrap and refrigerate for at least 30
minutes. Store in the refrigerator for up to 4 days and in the freezer
for up to 1 month.
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