-PASTRY-
3/4 c Shortening – Crisco
3 tb Butter; softened
2 1/4 c All-purpose flour
3/4 ts Salt
1/2 c Ice water
FILLING
8 c Sliced apples; tart,peeled
-and core
2 tb Lemon juice
1/2 c Sugar
3 tb All-purpose flour
1/2 ts Cinnamon
-GLAZE-
1 Egg yolk
1 tb Water
2 ts Sugar
In bowl, beat shortening with butter until smooth; stir in flour and salt
until coarse and ragged looking. Pour in water all at once; stir until
loose dough forms. With floured hands, gather into 2 balls. On
well-floured surface, gently knead into 3/4 inch thick disc. Wrap and
refirgerate for at least 1 hour or until chilled. On well-floured pastry
cloth or work surface and using stockinette covered or well-floured rolling
pin, roll out 1 piece of dough from centre, lifting pin edge to maintain
even thickness. Turn rolling pin clockwise 90 degrees. Repeat rolling out
and turning dough until in 13 inch circle. Loosely roll dough around
rolling pin; unroll into 9 inch (23cm) pie plate. Using sharp knife, trim
edge even with pie plate. FILLING – In large bowl, toss apples with lemon
juice. Stir together sugar, flour and cinnamon; sprinkle over apples and
toss until coated. Scrape into pie shell. Brush pastry rim with water. Roll
out remaining dough to same-size circle. Using rolling pin, drape over
apples, without stretching dough. Trim, leaving 3/4 inch overhang. Gently
lift bottom pastry rim and fold overhang under rim; press together to seal.
Tilt sealed pastry rim up from pie plate at 45 degree angle. With hand on
outside of tilted pastry rim and using thumb and bent index finger, gently
twist rim to form scalloped edge. With small decorative cutter or tip of
sharp knife, cut steam vents in centre of pie. Whisk yolk with water; brush
over crust. Sprinkle with sugar. Bake in bottom third of 425 degree overn
for 15 minutes. Reduce heat to 350 degrees and bake for 40 minutes or until
golden, filling is bubbly and apples are soft when pierced with knife
through vent. Let cool on rack.
Yields
8 Servings