Neiman-marcus apple pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1 | Stick unsalted butter, | |
| Chilled in small pieces | ||
| ½ | cup | Solid shortening |
| ¼ | teaspoon | Salt |
| 4 | tablespoons | Ice water |
| Filling: | ||
| 4 | pounds | (about 12) Granny Smith |
| Apples, peeled, quartered & | ||
| Cored | ||
| ¾ | cup | Sugar |
| ⅔ | cup | Heavy cream |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Cinnamon |
| Milk for brushing crust | ||
| Whipped cream (optional) | ||
Directions
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.
Crust:
File