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Prep1 hr 5 mins
Cook1 hr 15 mins
This recipe was posted in reply to a "recipe request" on the message boare. The recipe comes from an "old Shaker cookbook.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 cup chilled unsalted butter, cut into pieces
- 1⁄2 cup chilled vegetable shortening (like Crisco)
- 1 1⁄2 teaspoons cider vinegar
- 5 tablespoons ice water
- 2 2⁄3 cups cider (or Apple Jack)
- 2 2⁄3 lbs granny smith apples, peeled,cored and sliced (approx. 7)
- 12 ounces golden delicious apples, peeled,cored and sliced (approx. 1 1/2)
- 1 cup sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon salt
- 4 teaspoons fresh lemon juice
- 3 tablespoons unsalted butter, cut into small pieces
- Crust: Combine first three ingredients in food processor.
- Add butter and shortening and process until mixture resembles coarse meal.
- Combine vinegar and 2 tablespoons ice water in small bowl.
- Add to flour mixture.
- With machine running, gradually add enough remaining water 1 tablespoon at a time to form moist clumps.
- Gather dough into 2 balls and flatten into disks.
- Wrap each disk in plastic wrap.
- Chill 30 minutes.
- (Dough can be prepared ahead and refrigerated for up to 2 days or frozen for 1 month.) Let chilled dough soften slightly at room temperature before using.
- Filling: Boil cider in a heavy, small saucepan until reduced to 2/3 cup (about 25 minutes).
- Position rack in lowest third of oven and preheat to 425 degrees F.
- Combine all apples, sugar, flour, cinnamon, mace and salt in large bowl.
- Add reduced cider and lemon juice and toss well.
- Roll out 1 pie crust disk on lightly floured surface to 14-inch-diameter round.
- Roll up dough on rolling pin and transfer to 10-inch-diameter pie plate.
- Gently press into place.
- Trim edges of crust, leaving 1/2-inch overhang.
- Spoon apples into crust-lined pan, mounding in center.
- Dot with butter.
- Roll out second disk on lightly floured surface to 13-inch-diameter round.
- Roll up on rolling pin and unroll over pie.
- Trim edges, leaving 3/4-inch overhang.
- Fold overhang of top crust under edge of bottom crust.
- Pinch together to seal.
- Crimp edges to make decorative border.
- Cut several slashes in top crust to allow steam to escape.
- Bake pie 25 minutes at 425 degrees F.
- Reduce oven temperature to 350 degrees F and continue baking until filling bubbles (about 50 minutes longer).
- Cover edges of pie with foil if browning too quickly.
- Remove from oven and cool on a rack.
- Serve pie slightly warm or at room temperature.