Jewel’s Apple Pie

 

Jewels APPLE PIE

INGREDIENTS 

Pastry Crust 

Crumb topping

6 cups peeled, sliced Granny Smith apples (about 1½ pounds)

1 tablespoon lemon juice

½ cup sugar

½ cup brown sugar

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 tablespoons butter, chopped

METHOD 

1.   Roll half of the pastry to ⅛-inch thickness on a surface that's been sprayed with cooking spray.
   Gently place in a 9-inch pie plate; set aside.
2.   Preheat your oven to 450 degrees F. Combine apples and lemon juice in a large bowl. Combine sugars, flour, and spices, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.
3.   Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 degrees F. and bake 50 minutes more.
   If the crust starts getting too brown, see tip at left for how to make a shield.
4.   Remove from oven and allow to cool for at least 15-20 minutes. Serve with vanilla ice cream or Sweetened Whipped Cream. 

PIE CRUST

INGREDIENTS

Makes 1 9-inch pie crust

1¼ cups all-purpose flour

½ teaspoon salt

⅓ cup plus 1 tablespoon butter-flavored shortening

Ice water (about ¼ cup)

METHOD

1.   Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2.   Cut in shortening with a pastry blender or 2 table knives until you get pieces that are about pea-sized
3.   Sprinkle the ice water a tablespoon at a time over the flour-shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour-shortening mixture. Gradually, all of the flour mixture will be moist-ened. Gently pat the dough into a ball— it should come together easily but not be sticky. Form the dough into a disc, wrap in plastic wrap, and refrigerate until ready to use.
4.   When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don't worry too much—this recipe for crust is pretty forgiving—but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about ⅛-inch thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it.

CRUMB TOPPING

INGREDIENTS

¼ cup brown sugar

¼ cup flour

¾ teaspoon cinnamon

3 tablespoons cold butter

2 tablespoons oats

METHOD

Combine sugar, flour, and cinnamon. Cut in the butter with two knives or a pastry blender. Add oats and stir to combine.