Cover Shot Apple Cider Pie
- 13 cup all-purpose flour
- 13 cup ice water
- 1 23 cups all-purpose flour
- 12 teaspoon salt
- 14 cup butter, chilled & cut into small pieces
- 14 cup shortening
- 2 cups apple cider
- 13 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons vanilla
- 12-34 teaspoon cinnamon
- 14 teaspoon ginger
- 14 teaspoon allspice
- 14-12 teaspoon nutmeg
- 7 -8 approx. 3 lbs baking apples (like Pink Lady, Winesap, Braeburn, Granny Smith apples)
- 1 teaspoon water
- 1 large egg, slightly beaten
- 1 tablespoon water
- 1 tablespoon sugar
- FOR CRUST: Combine 1/3 cup flour and 1/3 cup ice water; stirring with a whisk until well blended.
- Combine the other 1 1/3 cup flour and salt in a bowl then cut in the butter and shortening with a pastry blender (or 2 knives) until it is coarse small pieces.
- Add the ice water/flour mixture and toss with a fork until all is moist.
- Divide dough in half.
- Gently press each half into a 4 inch circle on 18" of plastic wrap and cover with more 18" plastic wrap.
- Roll one half of the dough (still covered with plastic wrap) into a 12 inch circle and then chill.
- Roll other half of dough (still covered) into an 11 inch circle and then chill.
- FOR APPLE FILLING: Bring apple cider to a boil in a large heavy bottomed saucepan over high heat.
- Cook until it is reduced to 1/2 cup (about 20 minutes), stirring occasionally then cool completely.
- Combine cooled cider, 1/3 c sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, allspice and nutmeg in a large bowl.
- Cut each apple into quarters and then slice crosswise into 1/4 inch thick slices.
- Stir apple slices into the cider mixture.
- PUTTING PIE TOGETHER: Preheat oven to 450F and lightly spray your pie plate with nonstick spray.
- Remove the 12 inch dough circle from wrap and place into a 9" pie plate allowing the dough to overextend the plate.
- Spoon apple mixture into crust.
- Brush 1 tsp (or less - whatever is needed) of water lightly over the edges of the crust showing.
- Remove the 11 inch dough circle from wrap and place on top of the apple mixture.
- Press edges of dough together and fold edges under and then flute edges.
- Cut about 6 slits across top of dough (about 1 inch in length).
- Combine egg and 1 tbs of water and then brush this on top and along edges of pie.
- Then sprinkle with the 1 tbs of sugar.
- Place pie on a baking sheet (this is to protect from overflow into your oven) and bake at 450 for 15 minutes.
- REDUCE temperature to 350F (do not remove the pie just adjust the temperature) and bake an additional 45 minutes or until golden brown.
- You may want to check your pie edges around the 30 minute mark and if browning too fast, cover with a pie crust shield or aluminum foil.
- Cool on wire rack.
flour, water, flour, salt, butter, shortening, apple cider, sugar, cornstarch, lemon juice, vanilla, cinnamon, ginger, allspice, nutmeg, baking apples, water, egg, water, sugar
Taken from www.food.com/recipe/cover-shot-apple-cider-pie-432213 (may not work)