Yield: 6 servings
|Shortening pie dough:|
|¾ cup||Shortening, cold, cut into p eces|
|¾ teaspoon||Lemon zest|
|2½ pounds||Apples (granny smiths, of co rse)|
|1 teaspoon||Lemon juice|
|3 tablespoons||Unsalted butter, cut into bi s|
|Honey spiced whipped cream:|
|¾ cup||Heavy cream, well chilled|
In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp 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 larger piece, wrapped in wax paper. Roll out the other, ⅛-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a ½-inch overhang. Chill the pie shell while making the filling.
In a large bowl, stir together 14 Tbsp 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 edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with h&h and sprinkle with the remaining sugar.
Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool.
In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish.
Serve the pie warm or at room temperature with the Honey Spice Whipped Cream.
a 1988 Gourmet Mag. favorite