Serves 6 to 8
Active time: 40 minutes
Start to finish: 5 1/2 hours (includes making dough and cooling)
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 pounds apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Basic Pastry Dough for a double-crust pie (see recipe below)
1 large egg, lightly beaten, for egg wash
Put a large baking sheet on middle oven rack and preheat oven to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar in a large bowl. Gently toss with apples and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit it into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Refrigerate while you roll out dough for top crust.
Roll out remaining piece of dough on lightly floured surface into an 11-inch round.
Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining 1 tablespoon sugar. With a small sharp knife, cut 3 vents in top crust.
Bake Pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie on a rack to warm or room temperature, 2 to 3 hours.
Makes enough for a single crust 9-inch pie or a 9- to 11-inch tart, or for a double crust 9-inch pie.
Active time: 10 minutes
Start to finish: 1 1/4 hours (includes chilling)
For a single crust pie or a tart
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3-4 tablespoons ice water
For a double-crust pie
2 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
4-6 tablespoons ice water
Blend together flour, butter, shortening, and salt in a bowl with your fingers or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea sized) lumps of butter. For a single crust pie or tart, drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: if it doesn't hold together, ad more ice water 1/2 tablespoon at a time, stirring or pulsing until incorporated. Do not overwork dough or pastry will be tough.
Turn dough out onto a work surface. For a single-crust pie or tart, divide into 4 portions; for a double-crust pie, divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one. For single-crust pie or tart, press into a ball, then flatten into a 5-inch disk. For a double-crust pie, divide in half, and then flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and refrigerate until firm, at least one hour.
The dough can be refrigerated for up to 1 day.
From The Gourmet Cookbook edited by Ruth Reichl (Houghton Mifflin Company, 2004)
101 Cookbooks http://www.101cookbooks.com/