| | | DOUBLE CRUST APPLE PIE This double-crusted pie is as good as it gets! Top with ice cream or caramel sauce Ingredients Basic Pie Crust Dough: 2 1/2 cups all-purpose flour 2 teaspoons granulated sugar pinch of salt 5 tablespoons cold unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening 7 to 9 tablespoons ice water Filling: 3 tablespoons unsalted butter 3 pounds tart green apples, peeled, cored and sliced 1/2 cup granulated sugar 1/2 cup golden brown sugar 1 teaspoon fresh lemon juice 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon lemon zest pinch of salt Directions - To make the crust, sift together the flour, sugar and salt into a large mixing bowl. Using a pastry blender or your fingertips, cut the butter and the shortening into the dry ingredients until the mixture resembles coarse crumbs. Stir in enough water, by tablespoons, until the dough holds together. Gather the dough into a ball and divide it in half. Flatten each half into a disk and wrap the disks in plastic wrap. Refrigerate the dough for 30 minutes before rolling.
- Melt the butter in a large Command Performance Gold sauté pan. Add the apples and sauté for 2 minutes. Add two the sugars, lemon juice and cornstarch and sauté for 2 minutes more. Add the cinnamon, ginger, lemon zest and salt and toss to combine. Remove the pan from the heat and cool the mixture to room temperature.
- To assemble the pie, preheat the oven to 450°F. On a floured surface, roll out both disks of dough to 12-inch rounds. Transfer one dough round to a Command Performance Gold 11-inch Covered French Skillet. Mound the apple filling into the bottom crust. Place the remaining dough round atop the pie and crimp the edges together. Cut 5 slits in the crust to allow the steam to escape. Place the pie on a baking sheet, to catch any juices that might bubble over, and bake it for 10 minutes. Then reduce the oven temperature to 350°F and continue baking for 50 minutes longer, or until the filling is bubbling and the crust is golden.
Note If you find that the edges of your pie crust are browning too quickly, place aluminum foil around the rim of the pie to prevent burning. |
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