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GRANNY SMITH APPLE PIE

Category:    Desserts
Yield:6 servings
 
           Shortening pie dough:           2 1/2 lb Apples (granny smiths, of co
  2 1/3 c  Flour                                    -rse)
    1/2 ts Salt                                1 ts Lemon juice
    3/4 c  Shortening, cold, cut into p        3 tb Unsalted butter, cut into bi
           -eces                                    -s
           Pie filling:                        1 tb Half&half
 14 1/2 tb Sugar                                    Honey spiced whipped cream:
      3 tb Flour                             3/4 c  Heavy cream, well chilled
    3/4 ts Cinnamon                            1 tb Honey
    1/4 ts Nutmeg                            1/4 ts Cinnamon
    1/4 ts Ginger                            1/4 ts Ginger
    1/4 ts Salt                              1/8 ts Nutmeg
    3/4 ts Lemon zest                     
 
  In a bowl, stir together flour and salt.  Add shortening and blend until
  mixture resembles coarse meal.  Add 4-6 Tbsp ice water or enough to form
  into soft but not sticky dough, tossing the mixture with a fork. Form dough
  into a ball, flatten it slightly, dust with flour and chill it, wrapped in
  wax paper, for 1 hour.
  
  Divide dough into 2 pieces, one slightly larger than the other. Chill the
  larger piece, wrapped in wax paper.  Roll out the other, 1/8-inch thick on
  a floured surface, and fit it to a 9-inch pie plate, and trim the edge
  leaving a 1/2-inch overhang.  Chill the pie shell while making the filling.
  
  In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
  ginger, salt, and zest.  Peel, quarter, and core the apples; slice thinly,
  crosswise, and add them to the sugar mixture, tossing to coat well. Mound
  the apple mixture in the pie shell, sprinkle with lemon juice and dot with
  butter.
  
  Roll out the larger piece of dough to a 13 or 14-inch round on a floured
  surface and drape it over the filling.  Trim top crust, leaving a 1-inch
  overhang.  Fold overhang under bottom crust, pressing the edge to seal it.
  Crimp the edge decoratively with a fork.  Make slits in the top crust to
  form steam vents.  Brush with h&h and sprinkle with the remaining sugar.
  
  Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
  heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
  and crust is golden.  Transfer pie to a rack to cool.
  
  In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
  holds soft peaks.  Transfer to a serving dish.
  
  Serve the pie warm or at room temperature with the Honey Spice Whipped
  Cream.
  
  a 1988 Gourmet Mag. favorite
 

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