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.
Crust:
File