Yield: 1 Servings
|1 \N||Stick unsalted butter,|
|\N \N||Chilled in small pieces|
|½ cup||Solid shortening|
|4 tablespoons||Ice water|
|4 pounds||(about 12) Granny Smith|
|\N \N||Apples, peeled, quartered &|
|⅔ cup||Heavy cream|
|\N \N||Milk for brushing crust|
|\N \N||Whipped cream (optional)|
Crust: Process flour, butter, shortening & salt in food processor until resembles coarse crumbs. With machine running, gradually add ice water until dough starts to form a ball. Remove dough, wrap in plastic wrap & refrigerate 1 hour or until firm enough to roll out.
Heat oven to 375. Have ready a deep 10" pie plate & baking sheet.
Divide dough in half. On lightly floured surface, roll out half to a 13" circle. Fit into pie plate. Filling: In large bowl, toss apples, sugar, cream, flour, salt & cinnamon until well mixed. Mound into pie shell. Roll out remaining dough into a 12" circle. Place over filling & press edges with tines of fork firmly to seal. Make several slits in top crust for steam to escape. Brush dough with a little milk to ensure shiny crust. Place on sheet. Bake 1¼ to 1 ½ hours until crust is golden brown & filling bubbles. If crust starts getting too brown, cover loosely with foil & continue baking. Cool overnight.
Serve with whipped cream.