Apple pie (#21)

Yield: 8 servings

Measure Ingredient
2½ cup Flour
1 tablespoon Sugar
pinch Salt
4 mediums Tart apples, such as Granny
. Smith
½ cup Golden raisins
⅓ cup Sugar
10 tablespoons Butter
3 tablespoons (to 4) Ice water
½ teaspoon Ground cinnamon
½ teaspoon Vanilla extract
x Additional flour for rolling
x Sugar for sprinkling

CRUST

FILLING

1. To make the crust, in a bowl toss the flour, sugar and salt.

Using a pastry blender, 2 knives, or your fingertips, quickly cut in the butter,* until the mixture resembles coarse crumbs. Sprinkle on the ice water 1 tablespoon at a time while stirring the mixture just until it can be gathered into a ball. Knead once or twice in the bowl. Divide in half. Wrap each half in plastic or foil and chill 30 mintues.

2. Peel and core the apples. Cut each apple into 8 wedges. Cut each wedge crosswise into quarters. In a bowl, toss the apples, raisins, sugar, cinnamon, and vanilla.

3. Heat the oven to 350 degrees F.

4. On a lightly floured surface, roll* one piece of the dough into an 11- to 12-inch circle. Lift the dough into a 9-inch pie plate.

Press gently against the bottom and sides. There should be a small overhang.

5. Fill the pie with the apple mixture, mounding it slightly in the center. Roll the remaining dough as above. This is the topcrust.

Lift and place it over the apple filling.

6. Crimp or pinch the edges of the top and bottom crusts together around the rim of the pie plate.

7. Brush the top lightly with water. Sprinkle with about 1 teaspoon of sugar. Cut 6 or 8 small slits through the top crust with the tip of a paring knife to allow for the release of steam as the pie bakes.

8. Bake about 1-¼ hours, until light golden. Cool slightly before serving.

TIPS: * When you cut in butter, you are breaking up the pieces of butter while rubbing them into the dry ingredients. The end product is a mass of tiny, buttery, floury modules.

** When rolling out a piecrust dough, you may find it helpful to flatten the dough into a circle and place it between two sheets of plastic wrap so it will be easier to lift. When rolling out the dough, roll from the center of the circle out toward the edge, rotating the circle. (Don't roll from the edge toward the center.) From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed for your perusal by iris grayson Submitted By IRIS GRAYSON On 05-12-95

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