Bay Apple Pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 cup Crisco
- 1 tablespoon heavy cream
- 6 tablespoons unsalted butter
- 12 medium Granny Smith apples, peeled, cored and cut into 1/3-inch wedges
- 3/4 cup sugar, plus 1 teaspoon
- 18 teaspoon allspice
- 18 teaspoon mace
- 1/4 teaspoon powdered ginger
- 2 tablespoons all-purpose flour
- 6 fresh bay leaves
- To make the crust, sift together the flour and salt.
- Cut the Crisco into the flour with a pastry cutter, until it has the grain of coarse cornmeal.
- Sprinkle with 8 tablespoons of water and blend it in with a fork.
- If the dough doesn't come together in a mass, stir in 1 more tablespoon of water.
- Shape the dough into a ball, divide into 2 pieces and pat them into disks.
- Wrap in plastic and refrigerate for 45 minutes.
- Roll out 1 disk of dough on a lightly floured piece of wax paper and fit it into a 9-inch pie pan.
- Preheat the oven to 450 degrees.
- For the filling, melt half the butter in a large frying pan over high heat.
- Add half of the apples.
- Cook, stirring, for 2 minutes.
- Sprinkle the apples with 6 tablespoons of the sugar and cook for 3 to 5 minutes.
- When the apples begin to turn golden, place in a large bowl and reserve at room temperature.
- Repeat with remaining butter, apples and all but 1 teaspoon of the sugar.
- Combine all the apples.
- Stir in the allspice, mace and ginger and 2 tablespoons of flour.
- Pour the apples into the crust and top with bay leaves.
- Roll out the remaining dough on a lightly floured piece of wax paper.
- Cut 4 small bay-leaf-shaped holes in the center, lay over the top of the pie and cut away excess dough.
- Use a fork to firmly press the top and buttom crust together.
- Brush the top with cream and sprinkle with remaining sugar.
- Bake for 10 minutes.
- Reduce the heat to 350 and bake for 40 to 50 minutes, until juices bubble.
- Cool before serving.
flour, kosher salt, crisco, heavy cream, unsalted butter, apples, sugar, allspice, mace, powdered ginger, flour, bay leaves
Taken from cooking.nytimes.com/recipes/9154 (may not work)