Pies are an interesting dish. Many people know a single person who makes the best pies but pies aren’t that hard to do. They just take control. This recipe is best when the realm begins to cool down and fresh apples are bountiful.
2 1/2 cups of flour, plus extra for dusting
1 sticks of butter (cold, cut into 1 inch cubes)
1/2 cup of shortening, cold
3 tablespoons of sugar
1/4 cup of water, ice cold
6 – 8 medium apples, a variety that bakes well like Golden Delicious, Granny Smith but any will do
1/3 cup of white sugar
1/3 cup of brown sugar
1 tablespoon of molasses
1 tablespoon of lemon juice
2 teaspoons of cornstarch
2 tablespoons of butter
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
For the crust…
Sift together the flour and sugar in a large mixing bowl. Using a pastry, blend the butter and shortening into the flour and sugar until it is like a coarse meal. Add the water a tablespoon at a time until it can be pinched together and stay. Don’t worry if there are chunks of butter or shortening, those will cook out. Divide the dough into two equal sized balls, wrap in plastic wrap and chill each ball for 30 minutes in the freezer.
For the filling….
Peel, core and dice the apples and put them into a large resealable plastic bag. Drizzle the lemon juice over the apples to prevent browning. Add the brown sugar, white sugar, cinnamon, nutmeg, and molasses to the bag and shake gently to cover the apples. Let the apples marinate at room temperature for at least an hour.
Drain the liquid from the bag into a small sauce pan. On a high heat, melt the butter into the mixture and add the corn starch to thicken it as it boils. Once it reduces, remove from the heat and let it cool.
Constructing the pie…
Preheat oven to 400 degrees F and grease the pie pan.
Flour a large surface to roll out the dough on. Roll one ball of dough until it is about a 13 inch circle. Remember to roll from the center out. Place the dough in the pan for the base of the crust, lightly pushing down to make it even. Fill the crust with the apples, then cover with the cooled caramel topping.
Roll out the second ball of dough, large enough to cover the pie. Press down to seal the pie, and trim the edges. Don’t forget to cut slits on the top for vents. Bake for 15 minutes at 400, then lower the temperature to 375 and bake for half an hour.