Institute's best apple pie

Yield: 8 Servings

Measure Ingredient
2¼ cup All-purpose flour
½ teaspoon Kosher salt
2 tablespoons Granulated sugar
11 tablespoons Sweet butter; cut into 1/4-inch cubes and kept chilled
7 tablespoons Vegetable shortening; hydrogenated (kept chilled). (up to)
5 tablespoons Ice water (up to)
7 \N Smith apples; peeled, cored, and cut into 1/2-inch wedges
¾ cup Sugar
2¼ teaspoon All-purpose flour
½ teaspoon Ground cinnamon
1 tablespoon Sweet butter; cut into small pieces
⅛ teaspoon Salt



Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@...> Source: The Disney Institute, From Studio Bakery Pie Dough Preparation: Combine flour, salt, and sugar in food processor with steel blade. Drop butter pieces into flour mixture and allow then to become coated with flour using fingers to coat. Using 5 1-second bursts, cut butter into flour. Add shortening. Continue until flour is light yellow and looks like course cornmeal. Be sure butter pieces are no larger than a medium-sized pea. Use 1-2 more bursts to get the desired size grain. (This whole procedure is done completely by hand in class). Remove mixture and place into a bowl. Sprinkle 3 tablespoons of ice water over mix. Use rubber spatula to fold over and press mixture together. Dough should start to combine together, add more ice water (1 tablespoon at a time, if needed).

Form into 2 dough balls with your hands; one slightly larger than the other. Flatten them into 4- or 5-inch wide discs. Sprinkle lightly with flour, wrap in plastic, and chill for 30 minutes.

Filling Preparation (after preparing apples): Peel, core, and cut apples into ½-inch wedges. Combine apples and the next four ingredients into a bowl. Allow apples to stand and shrink (10-12 min.). Place oven rack in the lowest position in the oven. With a rolling pin roll the larger of the two discs into an 8-inch circle about ⅛-inch thick. Roll the dough onto the rolling pin, and then drape over a 9-inch pie tin (preferably glass for even heat distribution). Pour apple mixture into pie tin with any juices and scatter butter pieces over all. Roll the smaller dough disk similarly into a 7-inch round disc (make sure to flour the board). lay it on top of the apple-filled bottom crust and trim any top and bottom dough edges about ¼-inch past the the pie tin lip. Fold this piece of dough underneath itself so that the folded edge is flush with the pan lip. Crimp dough edges all the way around (a fork works well). Now cut right angle sluts into top of pie dough to allow steam to escape. Sprinkle remaining sugar over the top. Set pie onto a cookie sheet pan and bake at 400'F (until light brown; about 35 minutes). Reduce oven temperature to 350'F and continue to bake until crust is a rich golden brown and apples can be cut easily with a for or small knife. If pie starts to brown before apples are done, place aluminum foil over it to inhibit browning.

Remove the pie from the oven, transferring it to a wire rack. Allow the pie to cool 45 minutes before cutting. Best when eaten on the same day of baking.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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