Deep dish spiced apple pie

Yield: 1 servings

Measure Ingredient
2⅓ cup All-purpose flour
½ teaspoon Salt
¼ cup Cold vegetable shortening; cubed
½ cup Ice water
⅓ cup Raisins
2 tablespoons Dark rum
¾ cup Plus 2 1/2 tablespoons sugar
3 tablespoons Flour
½ teaspoon Cinnamon
¼ teaspoon Freshly grated nutmeg
¼ teaspoon Ground ginger
¼ teaspoon Salt
½ teaspoon Freshly grated lemon zest
6 cups Granny Smith apples; (about 7 apples),
; peeled, cored, and
; sliced thin
1 teaspoon Fresh lemon juice
2 tablespoons Cold unsalted butter; cubed
1 tablespoon Milk or half-and-half

SHORTENING PIE DOUGH

FILLING

Make the dough: In a food processor, pulse the flour and salt. Blend in the shortening until the mixture resembles coarse meal. Add enough of the ice water to make a soft but not sticky dough, tossing with a fork. Form the dough into a ball, flatten slightly, and dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour.

Roll the pastry so it will extend about 1½ inches beyond the sides of a 9 by 9 by 2-inch pan. Invert the pan on the pastry and cut around it, leaving a margin of about ½ inch. The amount of pastry used will depend upon whether you prefer a thick or thin crust. Roll the trimmings slightly wider.

Make the filling: In a small saucepan bring the raisins and rum to a simmer. Remove the mixture from the heat and let stand for 15 minutes, or until the raisins have absorbed the rum. In a large bowl combine the sugar, flour, spices, salt, and lemon zest. Add the apples and raisins and toss to coat well. Sprinkle with the lemon juice and mound into the pan. Dot with butter. Place the crust over the apple mixture and moisten the edges to seal the dough. Cut slits or a design on top to allow for the escape of steam, and crimp the edges. Brush with half and half. Bake in a 450 degree preheated oven for 15 minutes. Reduce the heat to 350 degrees and bake 25 to 40 minutes longer, depending on the variety of apples used.

Yield: 1 (9 by 9 by 2-inch) pie Converted by MC_Buster.

Per serving: 1660 Calories (kcal); 4g Total Fat; (2% calories from fat); 36g Protein; 357g Carbohydrate; 0mg Cholesterol; 1628mg Sodium Food Exchanges: 16 Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9394 Converted by MM_Buster v2.0n.

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