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Ingredients
- 2Â 1/2 c. Flour
- 1 stk unsalted butter,
- Â Â Chilled in small pcs
- 1/2 c. Solid shortening
- 1/4 tsp Salt
- 4 Tbsp. Ice water
- 4 lb (about 12) Granny Smith
- Â Â Apples, peeled, quartered &
- Â Â Cored
- 3/4 c. Sugar
- 2/3 c. Heavy cream
- 1/4 c. Flour
- 1 tsp Salt
- 1 Tbsp. Cinnamon
- Â Â Lowfat milk for brushing crust
- Â Â Whipped cream (optional)
Directions
- Crust: Process flour, butter, shortening & salt in food processor till resembles coarse crumbs. With machine running, gradually add in ice water till dough starts to create a ball. Remove dough, wrap in plastic wrap & chill 1 hour or possibly till hard sufficient to roll out.
- Heat oven to 375. Have ready a deep 10" pie plate & baking sheet.
- Divide dough in half. On lightly floured surface, roll out half to a 13" circle. Fit into pie plate. Filling: In large bowl, toss apples, sugar, cream, flour, salt & cinnamon till well mixed. Mound into pie shell. Roll out remaining dough into a 12" circle. Place over filling & press edges with tines of fork firmly to seal. Make several slits in top crust for steam to escape. Brush dough with a little lowfat milk to ensure shiny crust. Place on sheet. Bake 1 1/4 to 1 1/2 hrs till crust is golden & filling bubbles. If crust starts getting too brown, cover loosely with foil & continue baking. Cold overnight.
- Serve with whipped cream.
- Crust:
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