APPLE PIE

Apple Pie sebelum masuk oven
CRUST (recipe makes one double crust) :
2 ½ cups white flour
2 tbsp sugar
¼ tsp salt
½ cup cold butter, broken into small pieces
5 tbsp cold vegetable shortening
7 tbsp ice water
Measure the flour, salt and sugar together. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or your hands . Don’t over mix them.
Add the ice water. Mix until the dough holds together ( add a bit more water if necessary)
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter. Put the circle in a 9” pie plate, trimming any extra dough from the edges with a sharp knife. Return it to refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use fork or your fingers to pinch the edges together. Cut a couple slits in the top. If want lattice design, cut remaining crust into strips, arrange in a lattice design over top of pie.
FILLING
¾ cup or less sugar
¼ cup mix flour and cornstarch
½ tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of salt
1 tbsp lemon juice
8-10 medium sized apples
2 tbsp butter, chopped into small pieces
Preheat oven 375F
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, cornstarch, nutmeg, cinnamon and salt in large bowl. Stir in apples.
Pour into pastry-lined pie plate. Dot with butter. Cover with top crust and seal the edges. Cut slits in the top. Bake about 40 – 50 minutes until crust golden brown and juice begins to bubble through slits in crust.