Aunt Lolas Blue Ribbon Apple Pie
Flaky Crust
Apple Pie
3/4 cup cake flour 3/4 cup all-purpose flour 1 teaspoon white
sugar 1/2 teaspoon salt 1/8 teaspoon baking powder 4 tablespoons
unsalted butter
3/4 cup cake flour 3/4 cup all-purpose flour 1 teaspoon white
sugar 1/2 teaspoon salt 1/8 teaspoon baking powder 4 tablespoons
unsalted butter
5 tablespoons shortening 1 egg yolk 2 teaspoons distilled white
vine-
gar 3 cubes ice 1/2 cup cold water
1. Measure butter & shortening onto a plate, put into
freezer for about 20 minutes. 2. Measure cake flour, all-purpose
flour, sugar, salt and baking powder into large bowl. Mix. 3. Take
1/2 of the cold butter and 1/2 of the cold shortening, add to dry
ingredients cut together
with a pastry blender. 4. Take remainder of the cold butter
& cold shortening and cut in very briefly leaving visible
pea-
sized chunks. Do not over process at this stage! 5. In a
measuring cup, mix egg yolk and vinegar together, add ice cubes and
water. Let this get
chilled, about 3 to 4 minutes. 6. Sprinkle approximately 4 to 5
tablespoons of this egg, water, vinegar mixture, a little at a
time,
over flour mixture, mixing gently with a fork. The key to this
is, you do not want a wet dough, and you do not want to over mix.
You will not use most of this mixture.
7. Place this dough into plastic wrap or plastic bag, chill in
refrigerator for a few minutes. Re-move from refrigerator and roll
out on well-floured surface to 1 larger than pie dish., using as
little flour as possible to prevent sticking.
8. Place dough in pie dish, turn under edges and flute dough.
Set aside.
Apple Pie Filling 6-7 c. Sliced and peeled Granny Smith apples 1
t. Cinnamon 1 t. Lemon Juice 3/4 c. Granulated Sugar 2 T. Flour Mix
all ingredients for filling and place in 9 unbaked pie shell. Top
with Dutch Apple Topping. Bake at 425 degrees for 15 minutes then
350 degrees for 40-50 min.
Dutch Apple Topping 1/2 c. Brown sugar 1/2 c. Cold butter 1 c.
Flour Blend with pastry blender or fork and set aside.
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