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All-American Apple Pie

The tart taste and firm texture of Granny Smith apples make this a robust, flavorful pie that isn't overly sweet.


 


Ingredients
 
2 c. all-purpose flour
3 tbsp. all-purpose flour
1/2 tsp. baking powder
c. Vegetable shortening
1 stick cold and cut into small pieces
1 1/2 tbsp. unsalted butter
8 large Granny Smith apples
2 tbsp. fresh lemon juice
3/4 c. sugar
1/2 tbsp. sugar
1 tsp. ground cinnamon



Directions
  1. In a medium bowl, combine 2 1/3 cups flour, 1/2 teaspoon salt, and baking powder. Using a pastry blender or 2 knives, cut in shortening and cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture, stirring with a fork until well combined. (If dough is too dry, sprinkle in more boiling water by the teaspoon.) Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  2. Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside.
  3. Preheat oven to 400 degrees F. Roll out the larger piece of dough between 2 sheets of lightly floured parchment paper to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fill with apple mixture, arranging slices compactly. Dot apples with room temperature butter. Roll out remaining dough between 2 sheets of lightly floured parchment paper to a 10-inch circle. Moisten rim of bottom crust in pie plate with water. Drape smaller crust over apples; then trim to create a 1/2-inch overhang. Fold the top crust under the bottom crust to form a border around rim, gently pressing the 2 crusts together. Using your fingers, crimp around the edges. Using a sharp knife, cut several slits in center of top crust.
  4. Place pie on a baking pan and bake for 45 minutes. Remove pie from oven, brush top lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum foil to prevent over-browning. Return pie to oven and bake until crust is browned and juices are bubbling, about 10 minutes more. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

Source: https://www.countryliving.com/food-drinks/recipes/a4216/all-american-apple-pie-recipe-clv1112/

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