Neiman-marcus apple pie

Yield: 1 Servings

Measure Ingredient
2½ cup Flour
1 \N Stick unsalted butter,
\N \N Chilled in small pieces
½ cup Solid shortening
¼ teaspoon Salt
4 tablespoons Ice water
\N \N Filling:
4 pounds (about 12) Granny Smith
\N \N Apples, peeled, quartered &
\N \N Cored
¾ cup Sugar
⅔ cup Heavy cream
¼ cup Flour
1 teaspoon Salt
1 tablespoon Cinnamon
\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.



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