(photo by Gavin)
I remember the first time I ate this apple pie. It was the first time Gavin invited me over to his house, and we made it together. It was his mom’s recipe. Every time I eat it, I think about that early date.
Here’s the recipe, verbatim.
Because the food processor works so rapidly, it is important to start with frozen butter and shortening so the fat remains in particles and is not creamed, thereby ensuring a flaky crust.
- 1-1/4 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 cup frozen shortening
- 1/4 cup frozen butter
- 2 Tbs. ice water
Place flour and salt in processor bowl fitted with metal blade. Cut shortening and butter in 1/2-in. chunks and distribute over flour. Process until fat particles look like small peas (8 seconds). Measure water into a cup, turn motor on again, and add water slowly through feed tube. Turn off motor. Mixture will look crumbly. Do not allow mixture to form a ball. (If dough accidentally forms a ball, you can still use it, but pastry will not be as flaky.)
Turn mixture out onto a square of plastic wrap and pull up corners of plastic, shaping dough to form a 4-in. wide patty. Cover and refrigerate for 1 hr. so dough can rest and relax.
Roll dough out on a lightly floured board to 1/8 in. thickness. Fit loosely into a 9 in. pie pan and crimp edges.
Spray aluminum foil with vegetable spray, and put sprayed side down on dough. Fill with beans, rice or rocks from Vermont. Bake at 425 until dough just begins to color. Then remove the weights and fill.
Happy Husband Apple Pie
- 4 cups apples (6-7 medium, green cooking apples like Granny Smiths are best)
- 1/2 to 3/4 cup sugar
- 1 Tbs. flour
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1 (9-inch) partially baked pie crust
Preheat oven to 425 degrees. Wash, pare, core and slice apples into thin slices. Mix sugar with flour and seasonings and add to apples. Stir lightly until coated. If apples are dry, add one to two Tbs. water. If apples are very sour use the larger amount of sugar. Pour the apple mixture into a 9-inch partially-baked pie crust. Cover with the following topping:
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup butter
Sift sugar and flour. Cut in butter until crumbly. Distribute the topping over the apples. (Or, sling everything together in the food processor and whirl until it’s all mixed.)
Place filling and topping in partially-baked crust and place on a heavy jelly roll pan or cookie sheet with a rim, to catch spillovers and to keep partially-baked bottom crust from getting too done. Bake at 425 for about 45 minutes to an hour or more until it’s bubbling and nicely browned on top. You may want to cover the top and sides loosely with foil if they start browning too much before the filling is bubbly.
(photo by Gavin)
Originally posted on Pasadena Housewife.