Double Crusted Apple Pie with Muirhead Cinnamon Apple Butter |
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2½ cups all-purpose flour ½ tsp salt 2 tsp granulated sugar 12 tbsp (1½ sticks) chilled unsalted butter, cut into 1" pieces ½ cup shortening 4-6 tbsp ice water 5 Golden Delicious apples, cored, peeled, and cut into ½" thick slices and tossed with 1 tbsp lemon juice 1/3 cup firmly packed dark brown sugar 1 tsp ground cinnamon 1 jar Muirhead Cinnamon Apple Butter 1 tbsp cream |
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| Position rack in lower third of oven and preheat to 425° F. In bowl of food processor, combine flour, salt and 1 tsp granulated sugar; pulse once to combine. Add butter and shortening and process in short pulses until pea-size crumbs form, 20-25 seconds. Gradually add water, while pulsing, to form large, moist crumbs, 10 seconds more. Turn dough out onto a lightly floured surface. Press together with hands, divide into 2 portions and shape each into a flat 5" round disk. Cover with plastic wrap and refrigerate, at least one hour. On a floured surface, roll out pastry for bottom crust to 1/8" thickness to fit a 9" round pie pan. Transfer dough to pan. Roll out pastry for top crust; set aside. In a bowl, toss apples together with brown sugar and cinnamon. Add Muirhead Cinnamon Apple Butter, stir gently to mix and transfer filling to pie pan, making center higher than sides. Lay crust over filling and trim pastry all around, leaving ½" overhang. Press crusts together around rim to seal, fold overhang under itself and flute pastry with thumbs. Brush top lightly with cream, dust remaining 1 tsp granulated sugar and make 5 or 6 slits in top. Bake for 20 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, 35-45 minutes more. Serves 8-10. | ||
| Williams-Sonoma Kitchen – 2000 | ||
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