Granny Smith Apple Pie

---------- Recipe via Meal-Master (tm) v8.03

Title: GRANNY SMITH APPLE PIE
Categories: Pies
Yield: 6 servings

Shortening pie dough:
2 1/3 c Flour
1/2 ts Salt
3/4 c Shortening, cold, cut into p
Pie filling:
14 1/2 tb Sugar
3 tb Flour
3/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ginger
1/4 ts Salt
3/4 ts Lemon zest
2 1/2 lb Apples (granny smiths, of co
1 ts Lemon juice
3 tb Unsalted butter, cut into bi
1 tb Half&half
Honey spiced whipped cream:
3/4 c Heavy cream, well chilled
1 tb Honey
1/4 ts Cinnamon
1/4 ts Ginger
1/8 ts Nutmeg

In a bowl, stir together flour and salt. Add
shortening and blend until mixture resembles coarse
meal. Add 4-6 Tbsp ice water or enough to form into
soft but not sticky dough, tossing the mixture with a
fork. Form dough into a ball, flatten it slightly,
dust with flour and chill it, wrapped in wax paper,
for 1 hour. Divide dough into 2 pieces, one slightly
larger than the other. Chill the larger piece, wrapped
in wax paper. Roll out the other, 1/8-inch thick on a
floured surface, and fit it to a 9-inch pie plate, and
trim the edge leaving a 1/2-inch overhang. Chill the
pie shell while making the filling. In a large bowl,
stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
ginger, salt, and zest. Peel, quarter, and core the
apples; slice thinly, crosswise, and add them to the
sugar mixture, tossing to coat well. Mound the apple
mixture in the pie shell, sprinkle with lemon juice
and dot with butter. Roll out the larger piece of
dough to a 13 or 14-inch round on a floured surface
and drape it over the filling. Trim top crust, leaving
a 1-inch overhang. Fold overhang under bottom crust,
pressing the edge to seal it. Crimp the edge
decoratively with a fork. Make slits in the top crust
to form steam vents. Brush with h&h and sprinkle with
the remaining sugar. Bake pie in lower third of a
preheated 425f oven for 15 minutes, reduce heat to
375f and bake for 40-45 minutes more, or until filling
is bubbling and crust is golden. Transfer pie to a
rack to cool. In a chilled bowl, beat cream with the
honey, cinnamon, and nutmeg until it holds soft peaks.
Transfer to a serving dish. Serve the pie warm or at
room temperature with the Honey Spice Whipped Cream. a
1988 Gourmet Mag. favorite Source: CRS file

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