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.
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