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Apple Pie I (D, TNT)
Source: For crust, I use a modification of the old "Joy of Cooking" recipe.
Yield: Crust recipe makes 2 9" pie crusts

2 cups all-purpose flour
5-1/2 tbsp. cold margarine
5-1/2 tbsp. vegetable shortening
1/4 to 1/3 cup cold water
1/2 tsp. salt

5 or 6 Granny Smith apples, peeled, cored and cut into wedges
Lemon juice
1/2 cup sugar
3 tbsp. flour
1/2 to 1 tsp. cinnamon (to taste)
Splash of Bourbon

Make Crust:
The fats need to be cut into the flour and salt. I used to use 2 butter knives (my mother's technique), cutting in a scissoring motion until the fats are the size of small peas. I still do this on occasion, but usually use the food processor with a few quick pulses. Do not over process. Add cold water a little at a time blending with a fork until dough just holds together. If using processor, add a little water, pulse a few times, add more, pulse again and you will see the dough clump.

Divide the dough into 2 equal balls. Flatten each on a piece of waxed paper or parchment paper, cover with another piece of paper, fold over the ends, stack both discs and refrigerate for an hour or so or overnight. Dough can also be frozen at this stage (put in ziplock plastic bag).

Make Filling and Assembly:
Slice apples, squeeze a little lemon juice over, then toss with everything else.

Using glass (works the best for me) pie plate, roll out larger disc of dough and lay in plate (roll dough between the 2 sheets of waxed paper, peel off top sheet and use other sheet to lay dough where you want it, then peel off that one).

Dump on the filling and poke the slices until fairly symmetrical with no points sticking up. Dot with a few bits of margarine. Roll out smaller disc of dough, Roll dough from bottom crust over the edges of top crust and crimp. Make slits into top crust to allow steam to escape. Sugar crust if you want, I usually don't but this is optional.

Bake at 375°F for 15 minutes, lower heat to 350°F and bake an additional 35 to 40 minutes until crust is nicely colored.

Poster's Notes:
Lard was the staple in pie crusts and obviously, this is not available to kosher cooks, let alone discussing health issues. The problem is that all Crisco doesn't seem to hold the dough together and all margarine makes it too heavy. I don't use butter in my crusts because I usually want the dessert pareve. I use this crust and technique in tarts, upper crusts for pot pies, turnovers, pre-baked bottom crusts, etc., and it always works for me. Sometimes I'll add some ground almonds or hazelnuts for a tart crust with a tsp. or two of sugar.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A