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"21" Apple Pie

Ingredients & Directions


=== PIE DOUGH ===
2 c All-purpose flour
1/2 ts Salt
6 oz Cold; unsalted butter, cut
-into cubes,
Plus butter for the pie tin
1/4 c Ice cold water -; (to 1/3
-cup)
=== FILLING ===
8 tb Unsalted butter -; (1 stick)
12 lg Apples such as Granny Smith;
-peeled, cored,
And sliced into eighths -;
-(abt 14 cups)
Juice of 2 lemons -; (abt
-1/4 cup)
1/4 c (loosely packed) Dark brown
-sugar
1/4 c Southern Comfort
1 tb Ground cinnamon
=== EGG WASH ===
1 lg Egg; beaten with
2 tb Water

To prepare the dough by hand, combine the flour and salt in a
stainless steel bowl and mix well. Add the cold butter cubes and,
with a pastry blender, blend in the butter until the mixture begins
to resemble a mealy mixture where butter forms peas-size nuggets
plainly visible in the flour. Add only enough water to pull the dough
together. The water should be added to the flour slowly to ensure
that only the minimum amount of water is used. Do not over-mix the
dough. When the dough has been mixed just sufficiently to combine the
ingredients, form it into a ball and wrap in a piece of plastic wrap
and refrigerate for several hours. To prepare the filling, melt the
butter in a large saute pan until it begins to brown. Add the sliced
apples and cook over medium heat until they begin to soften, about 2
to 3 minutes. In a bowl, combine the lemon juice, sugars, Southern
Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3
minutes over medium-high heat until the apples are completely
caramelized and covered with all the sugar. Remove filling from the
heal and allow to cool. Preheat the oven to 375 degrees. When ready
to use, remove the dough from the refrigerator, lightly flour a
pastry board and a rolling pin, and unwrap the dough. Divide the
dough into 2 equal pieces and begin to roll out into a circle by
rolling evenly outward from the center and turning the dough in small
1/8th turns to keep the rolling even. When the dough is rolled out to
an even thickness and is about 12 inches in diameter and 1/8-inch
thick, it is ready to be transferred to a 10-inch pie tin. Lightly
butter the tin, partially roll the dough up on the rolling pin, lift
the dough and center it in the pie tin and unroll. Roll the second
half of the pie dough into a round slightly larger than the pie pan.
Fill the bottom crust with the cooked apples using a slotted spoon to
drain the apples. Reserve juices if desired, for sauce. Brush an egg
wash coating over the lip of the dough. This is where it will be
sealed to the top crust. Cover the apples with the top half of the
pie dough. Trim any excess from the top crust before using both hands
to crimp the edges of the two crust together to seal. With a sharp
knife, make several crosshatch slits in the top crust. Brush with the
egg wash and bake for 35 to 40 minutes. Remove from the oven and cool
20 minutes. Serve with vanilla ice cream. Reserved juices can be
reduced with heavy cream for a sauce for the pie. This recipe yields
6 to 8 servings.


Yields
6 servings

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