INGREDIENTS:
3 cups all-purpose flour
1 1/4 cups butter-flavored shortening
1 teaspoon salt
4 tablespoons cold water
1 egg
1 teaspoon vinegar
8-10 large apples*
3/4 cups white sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3/4 cups brown sugar
METHOD:
Crust
To make the crust, mix 3 cups flour, shortening, and salt together in a large mixing bowl. Mix water, egg, and vinegar together; add to dry ingredients and combine. Gather into a ball, wrap in plastic, and chill dough for one hour.
Preheat oven to 450˚F.
Filling
Mix together sugar, cinnamon, and remaining flour. Combine apples with the sugar mixture in a bowl that fits over the pie pan. Make sure that apples fill the bowl to allow for a heaping pie. Roll out half of the dough and place in a pie pan.
Take the pie pan with crust and place it upside down over the bowl with apples making sure that the crust is next to the apple mixture. Flip the bowl and pie pan right side over and remove the bowl, leaving a mound of apples in the pie crust pan. Sprinkle additional sugar mixture over top.
Roll out the remaining dough for the top and place it over the mound of apples. Brush dough with milk and sprinkle white sugar over top. Crimp edges and bake at 450˚ for 15 minutes then turn the temperature down to 350°F and bake for an additional 60-70 minutes.
*Use half Jonagold and half Mutsu apples, combined, peeled, and sliced
SERVINGS: 8
SOURCE: Recipe submitted by Catherine Barr, Executive Director of Monterey Bay Certified Farmers Markets
