Stockpile Recipe: Apple Pie

Remember that Apple Pie Filling I made? Well, I needed to make a pie from it to report how truly wonderful it is!

Or at least that was hubby’s spin.

Apple Pie

Crust

Preheat Oven to 425º
Pie plate – 8′ will produce a full pie, deep dish will produce a thinner pie. This is just a personal preference

• 2 1/2 cups white flour
• 2 TBSP castor sugar (remember a whirl in the small food processor of regular white sugar will do it)
• 1/4 tsp salt
• 1 stock cold (or frozen) cubed unsalted butter
• 4 TBSP cold vegetable shortening
• 12 TBSP ice water (fill a container with ice, add a little water)

• Combine flour, castor sugar and salt
• Add vegetable shortening and butter
• Mix until well blended
• Add 4 TBSP water, mix
• Add 2 more TBSP water, continue mixing. Keep adding the water until well blended. YOU may not need all 12 TBSP.

• Divide dough in half
• Wrap with plastic wrap
• Refrigerate 30 minutes

• Roll onto lightly floured surface, until you have (2) 12″ round disks

I thought long and hard about blind baking (pre-bake the pie crust). I decided to quasi-blind bake for 6 minutes.
• I placed 1 raw dough disk in the pie plate and fluted the edges.
• Cover bottom with lightly sprayed parchment paper
• Cover with beans or pie weights
• Prick sides of dough with fork
• Bake on 425º for 6 minutes
• Remove from oven, remove pie weights and parchment paper
• Cool slightly
• Add apple pie filling
• Cover with pie crust top, pinching edges to connect.
• (Brush with egg wash if you like)
• Make 6 small slits in pie crust top
• Bake for additional 25 minutes on 425º – of you do not like brown edges, wrap with aluminum foil before baking

• Remove pie from oven
• Allow to cool slightly

• Serve warm or cold (this is cold) ala mode.

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