Yield: 24 servings
|¼ cup||Lemon Juice|
|10 pounds||Granny Smith Apples|
|3½ cup||(About) Granulated Sugar|
|4½ cup||(About) All-Purpose Flour|
|2 teaspoons||Ground Cinnamon|
|1 teaspoon||Ground Ginger|
|½ teaspoon||Ground Nutmeg|
|½ teaspoon||Ground Allspice|
|2½ tablespoon||Powdered Sugar|
|1½ cup||Butter Or Margarine, Cold|
|2 tablespoons||Solid Shortening|
|5 tablespoons||(To 7) Ice Water|
|1 large||Egg Yolk, Beaten With 2 Tsp|
1. MAKE FILLING: In an 8-qt or larger bowl, mix lemon juice and 4 cups water. Peel, core, and slice apples about ¼ inch thick. As cut, put apples in bowl and mix to slow browning. Drain and discard liquid.
Mix 3½ cups granulated sugar (or to taste), 1 ¼ cups flour, cinnamon, ginger, nutmeg, and allspice; add to apples. Gently mix until all slices are coated. Pour the apples slices and juices into a 2-inch-deep, 14-inch-wide round pan, and spread the fruit level. 2.
MAKE PASTRY: In a food processor or bowl, combine 3 ¼ cups flour and powdered sugar. Cut butter and shortening into small pieces and add to flour mixture. Whirl or cut with a pastry cutter until mixture is coarse crumbs. Add ice water a little at a time, stirring with a fork, just until dough holds together. Pat pastry into a ball, if making ahead, flatten ball to make a ¼-inch-thick round ( or shape of baking pan), wrap airtight, and chill up to 1 day. Lightly dust both sides of pastry with flour, then roll out on a well-floured board to make a round 3 to 5 inches wider than pan. As you roll, occasionally check under pastry to make sure it's not sticking; dust with flour if it is. Moisten edges of any tear, overlap slightly, and press together. Slide a long spatula under pastry to release if it sticks to the board. Gently fold pastry into quarters. Support pastry with both hands to lift off board. Place on apple filling with the tip of the triangle in the center of the pan. Unfold carefully to cover fruit. Trim pastry, leaving 1 ½-inches overhanging pan rim.
Fold edge of pastry under so it extends only about ½ inch beyond rim, then press pastry firmly against rim, fluting the edge. Slash pastry top decoratively. 3. MAKE DECORATIONS: Gather pastry scraps into a ball and roll ⅛ inch thick on a lightly floured board. Cut decorative pieces, such as leaves or apples; brush 1 side with egg yolk mixture. Arrange pieces, egg side down, on pie. Brush top of pie with egg yolk mixture; sprinkle with 1 Tbs sugar. 4. On a baking sheet without sides, lay a piece of foil several inches larger all around than the apple pie (you may need to fold 2 strips of foil together to make a piece that's large enough). Set pie on foil, and foil very loosely up around pan to catch any juices that boil over.
Set stacked pans on bottom oven rack. 5. Bake pie in a 375 F oven until the crust is well browned, juices are bubbling, and apples in center are tender when pierced, 2 to 2 ½ hours. Check occasionally after 1 hour, and cover with foil any parts of the crust that are browned. 6. Set pie on a rack and let cool at least 2 hours; it will still be warm. If making ahead, let, then cover and chill. To reheat, lightly cover pie with foil and bake in a 350 F oven until warm in the center, about 1 hour. 7. Serve pie warm or cool. Cut into about 2-inch squares and use a large spoon to scoop out portions. Store leftovers, covered, in the refrigerator up to 2 days.
Per serving: 410 cal, 29% (117 cal) from fat; 3 g protein; 13 g fat (7⅗ g sat); 73 g carbo; 119 mg sodim; 40 mg chol.
Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking