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Granny smith apple pie

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Ingredients/Components

sugar
cinnamon - 3/4 tsp
half and half - 1 Tbsp
salt - 1/2 tsp
flour
nutmeg - 1/4 tsp
ginger - 1/4 tsp
lemon juice - 1 tsp
honey - 1 Tbsp
lemon zest - 3/4 tsp
unsalted butter, cut into bits - 3 Tbsp
heavy cream, well chilled
shortening, cold and cut into pieces - 3/4 c
apples Granny Smith, of course

How to make granny smith apple pie:

Pie Filling:14 1/2 Tbsp. sugar3 Tbsp. flour3/4 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. ginger1/4 tsp. salt3/4 tsp. lemon zest2 1/2 lb. apples (Granny Smith, of course)1 tsp. lemon juice3 Tbsp. unsalted butter, cut into bits1 Tbsp. half and half Honey Spiced Whipped Cream:3/4 c. heavy cream, well chilled1 Tbsp. honey1/4 tsp. cinnamon1/4 tsp. ginger1/8 tsp. nutmeg In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4 to 6 tablespoons 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 large 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 tablespoons 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 edg

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.4

Average rating: 3.4, total votes: 5

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