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The Algonquin's Famous Apple Pie

Makes 6 to 8 servings.

Crust:
2 C. all-purpose flour
1 T. sugar
1 t. salt
1/2 C. (1 stick) butter, preferably unsalted, chilled and cut into small pieces
1/2 C. solid shortening
1/2 C. ice water

Filling:
8 apples, peeled, cored, thinly sliced
1 T. grated lemon zest
2/3 C. sugar
1 t. ground cinnamon
1/8 t. freshly grated nutmeg
3 T. butter, cut into small pieces, divided
sugar, for dusting top of pie

To make crust:
In large bowl, stir together flour, sugar and salt. Using pastry blender or 2 forks, cut butter and shortening into flour mixture until it resembles small peas. Add ice water, a little at a time, until crust comes together into a rough ball. Remove from bowl. Divide into 2 balls. Cover each with plastic wrap. Refrigerate for 30 minutes.

To prepare oven:
Preheat oven to 450�F. Place rack on lowest setting.

To assemble:
Roll out 1 ball of dough into 13-inch circle 1/4-inch thick. Fit dough into 9-inch pie plate. Trim, leaving 1/2 inch of pastry around edges. Fill pie shell with apples. Sprinkle with lemon zest. In small bowl, stir together sugar, cinnamon and nutmeg. Sprinkle over apples. Dot apples with 2 tablespoons butter. Roll out remaining ball of dough into 13-inch circle 1/4-inch thick. Using fork, perforate dough in several places. Lay top crust over filling. Trim and crimp edges. Dot top of crust with remaining 1 tablespoon butter. Sprinkle lightly with sugar.

To bake:
Bake for 15 minutes. Reduce heat to 350�F. Bake for 30 to 40 minutes, or until pastry is golden. Serve warm or cold.

    
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