Pie Dough
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
40
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Lard4 tbsps
Unsalted Butter1 tsp
Salt1 cup
Water (iced)7 large
Granny Smith1 cup
Sugar3 tbsps
Tapioca (quick-cooking)1 tsp
Ground Cinnamon2 tbsps
Heavy Cream1 large
Egg1 cup
Brown Sugar (packed)1 cup
Pecan HalveDirections:
1
In a large bowl combine the flour with the lard, butter and salt
2
Mix lightly with your fingertips until the dough forms grape-sized pieces
3
You should be able to see chunks of fat
4
Stir in the iced water
5
Lightly knead, handling the dough as little as possible, until the dough forms a ball
6
Add a little more iced water if necessary
7
Transfer to a plastic bag and shape into a log
8
Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days
9
The pie dough can be frozen for as long as a week
10
Butter and flour a 9-inch glass pie plate
11
On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick
12
Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching
13
Chill 30 minutes
14
Roughly chop the apples into small pieces, about the size of lima beans
15
(The apples should measure about 9 cups chopped
16
) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl
17
Set aside until the juices begin to run, about 10 - 15 minutes
18
Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust
19
Mound the apple filling in the pie shell
20
It will be quite full
21
Roll out the remaining dough to a large round about 1/8'' thick
22
Place over the filling a seal the edges together by gently pressing together
23
Trim any excess dough with scissors and flute the edges
24
Brush the top with the remaining egg glaze
25
Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust
26
Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge
27
Chill for 30 minutes before baking
28
Preheat oven to 425 degrees
29
Place the pie plate on a cookie sheet and bake 10 - 15 minutes
30
Or until the top is golden brown
31
Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil)
32
Meanwhile prepare the caramel topping
33
Spoon the hot caramel over the top of the pie to coat and return to the oven
34
Bake 5 minutes longer, or until the caramel sets
35
Cool on a rack before serving
36
In a small saucepan combine brown sugar, butter and cream
37
Bring to a boil and cook for 2 minutes
38
Remove from the heat and stir in the pecan halves