SHORTENING PIE DOUGH
2 1/3 c All-purpose flour
1/2 ts Salt
1/4 c Cold vegetable shortening;
-cubed
1/2 c Ice water
FILLING
1/3 c Raisins
2 tb Dark rum
3/4 c Plus 2 1/2 tablespoons sugar
3 tb Flour
1/2 ts Cinnamon
1/4 ts Freshly grated nutmeg
1/4 ts Ground ginger
1/4 ts Salt
1/2 ts Freshly grated lemon zest
6 c Granny Smith apples; (about
-7 apples),
; peeled, cored, and
; sliced thin
1 ts Fresh lemon juice
2 tb Cold unsalted butter; cubed
1 tb Milk or half-and-half
Make the dough: In a food processor, pulse the flour and salt. Blend in the
shortening until the mixture resembles coarse meal. Add enough of the ice
water to make a soft but not sticky dough, tossing with a fork. Form the
dough into a ball, flatten slightly, and dust with flour. Wrap the dough in
waxed paper and chill for at least 1 hour.
Roll the pastry so it will extend about 1 1/2 inches beyond the sides of a
9 by 9 by 2-inch pan. Invert the pan on the pastry and cut around it,
leaving a margin of about 1/2 inch. The amount of pastry used will depend
upon whether you prefer a thick or thin crust. Roll the trimmings slightly
wider.
Make the filling: In a small saucepan bring the raisins and rum to a
simmer. Remove the mixture from the heat and let stand for 15 minutes, or
until the raisins have absorbed the rum. In a large bowl combine the sugar,
flour, spices, salt, and lemon zest. Add the apples and raisins and toss to
coat well. Sprinkle with the lemon juice and mound into the pan. Dot with
butter. Place the crust over the apple mixture and moisten the edges to
seal the dough. Cut slits or a design on top to allow for the escape of
steam, and crimp the edges. Brush with half and half. Bake in a 450 degree
preheated oven for 15 minutes. Reduce the heat to 350 degrees and bake 25
to 40 minutes longer, depending on the variety of apples used.
Yield: 1 (9 by 9 by 2-inch) pie
Yields
1 servings