Mile-High Apple Pie & Double Crust Pastry

READY IN: 2hrs
SERVES: 8-10




  • .Pastry: Combine flour and salt in large bowl and cut in shortening with pastry blender until mixture is crumbly.
  • Sprinkle ice water over mixture a tablespoon at a time and mix lightly with a fork, just until pastry holds together and leaves side of bowl clean.
  • Roll out, half at a time, on lightly floured pastry cloth wrapped around a wooden board, with a rolling pin covered with a floured pastry stocking, to a 12" round.
  • Loosen pastry from pastry cloth and wrap around rolling pin.
  • Transfer to a 9" pie plate.
  • Fill and bake, following individual recipe.
  • PIe: Pare, quarter, and core apples and cut into very thin slices (a food processor does this very quickly).
  • Combine sugar, flour, nutmeg, and salt in a small bowl.
  • Sprinkle part of the sugar mixture into the bottom of pastry.
  • Add sliced apples, sprinkling with sugar mixture and piling into a tower in center of pie plate.
  • Cut butter into tiny pieces and sprinkle over apples.
  • Squeeze lemon juice over apples.
  • Roll out remaining pastry to a 13" round on lightly floured pastry cloth or board and cut a 4 inch cross in the center of pastry.
  • Transfer pastry to top of apples, using rolling pin.
  • Open cross in center of pastry to make a hole.
  • Trim overhang to 1 inch; turn under and flute.
  • Roll out tiny pieces of pastry trims into ropes and shape into the letter A on side of pie.
  • Cut slits around top pastry for steam to escape.
  • Brush pastry with cream or milk and sprinkle with coarse or granulated sugar.
  • Place pie plate on a large cookie sheet.
  • Bake in 375 degree oven, covering pastry with aluminum foil if it darkens too quickly, 1 hour or until juice bubbles up.
  • Cool in pie plate on wire wrack.
  • Serve warm with vanilla ice cream.