Recipe from Penzeys Spices
INGREDIENTS:
- Pastry for 2-crust pie (see below for our favorite recipe)
- 6 Cups peeled and thinly sliced apples such as Granny Smith
- 2 TB. canned green chiles, chopped (these are better if you buy whole canned chiles and drain and finely chop them yourself)
- 3/4 Cup sugar
- 2 TB. flour
- 1 tsp. APPLE PIE SPICE
- 1/4 tsp. salt
- 1 TB. lemon juice (1/4 of a lemon)
Filling:
- 1 TB. sugar or VANILLA SUGAR
Topping:
- 11/2 sticks butter, room temperature (3/4 Cup)
- 11/2 Cups flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 3-5 TB. milk
Crust:
Prepare pastry for two crust pie, divided, using 9-inch pie pan (see below).
Preheat oven to 425°. In a large bowl combine all of the filling ingredients; mix lightly. Spoon into the pan lined with half of the pastry. Top with the remaining pastry. Trim the edges and fold the edge of the top pastry under the bottom pastry. Press together to seal. Flute the edge. Cut slits in several places in the top pastry. Sprinkle lightly with sugar or VANILLA SUGAR. Bake at 425° for 40-45 minutes or until the crust is golden brown. Check after 30 minutes and place foil over the pie edges if they are brown. Serve warm (or cool) with slices of cheddar cheese or ice cream if desired.
Crust:
To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Divide the dough in two pieces. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes. Sprinkle a wooden board or counter top with flour, place 1 of the dough discs on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. Repeat with the second disc of dough.
Preheat oven to 425°. In a large bowl combine all of the filling ingredients; mix lightly. Spoon into the pan lined with half of the pastry. Top with the remaining pastry. Trim the edges and fold the edge of the top pastry under the bottom pastry. Press together to seal. Flute the edge. Cut slits in several places in the top pastry. Sprinkle lightly with sugar or VANILLA SUGAR. Bake at 425° for 40-45 minutes or until the crust is golden brown. Check after 30 minutes and place foil over the pie edges if they are brown. Serve warm (or cool) with slices of cheddar cheese or ice cream if desired.
Crust:
To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Divide the dough in two pieces. Pat the pieces into disc shapes and cover with plastic wrap. Refrigerate at least 20 minutes. Sprinkle a wooden board or counter top with flour, place 1 of the dough discs on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. Repeat with the second disc of dough.
Baking time: 40-45 minutes
Serves: 8
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