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All Season Apple Pie

Ingredients: 2 1/2 Cup(s) Flour 1 Teaspoon(s) Salt 2 Tablespoon(s) Sugar 12 Tablespoon(s) Chilled butter 1/2 Cup(s) Chilled vegetable shortening 7 Tablespoon(s) Ice water 4 Granny smith apples Directions: 4 x Macintosh apples 3/4 c Granulated sugar 1 1/2 tb Lemon juice 1 ts Grated lemon zest 1/4 ts Freshly grated nutmeg 1/4 ts Cinnamon 1/8 ts Allspice 1/4 ts Salt 1 x Egg white, lightly beaten 1 tb Sugar for topping Pulse flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Pulse machine 5 times in 1 second bursts. Add shortening and continue pulsing until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, 4 to 6 more 1 second pulses. Turn mixture into medium bowl. If you don't have a food processor, grate frozen butter and shortening into flour mixture and mix with your hands for 1 minute, rubbing flour and shortening between your fingers. Flour should turn very pale yellow and become coarser in texture. Sprinkle 6 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape into ball with hands, divide the dough into two balls one sightly larger than the other. Dust lightly with flour, wrap separately in plastic and refrigerate for at least 30 minutes. Remove dough from refrigerator. The dough is ready to be rolled when it is still cool to the touch but you can push your finger halfway down through the center. If the dough has been chilled for more than 1 hour, it may have to sit on the counter for 10 to 20 minutes to soften. Heat oven to 425 degrees. Roll larger dough disk on lightly floured surface into a 12-inch circle, about 1/8-inch thick, the depth of a quarter. Transfer and fit dough into 9-inch Pyrex pan, leaving dough that overhangs the lip in place. Refrigerate dough while preparing the fruit. Peel apples, quarter, and remove core. Slice each quarter into thirds, about 1/2-inch thick. Toss with lemon juice, lemon zest, salt, sugar, spices. Turn fruit mixture, including any juices, into pie shell. Roll out the remaining ball of dough and place it over the top of the pie. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. Brush egg white on top of crust and sprinkle 1 tablespoon of sugar evenly over the top. Place pie on bottom rack. Bake until crust is lightly golden, 25 minutes. Reduce oven temperature to 375 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 35 minutes. The bottom crust should be golden and the juices from pie bubbling. Transfer pie to wire rack: let cool to almost room temperature about 4 hours. Pie is best eaten after it has completely cooled, even the next day. Variations: Crystallized Ginger Apple Pie Add 3 tablespoons of chopped ginger to apple mixture. Dried Raisin, Cherry or Cranberry Apple Pie Macerate 1 cup dried fruit (chopped coarse if large) in the lemon juice and 1 tablespoon liqueur Apple Jack, brandy or cognac. Toss with apple mixture. Fresh Cranberry Pie Add 1 cup fresh or frozen cranberries to apples, and increase sugar to 1 cup from 3/4 cup.
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Finish the dough kneadding it with your hands for a few minutes. Extend the dough with the rolling pin in a bi Red wine apple pie Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart saucepan. Cover and cook over medium heat, stirring occasionally, until apples are just tender, 7 to 8 minutes. Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir i Apple brown betty with rum whipped cream To make the apple brown betty: Preheat the oven to 350 degrees. Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces, cut it into the flour mixture, using a pastry blender, unt Apple tart with almonds and pistachios Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. 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Apple cider pot roast Heat oil in dutch oven and brown roast on all sides. Pour off the fat. Add cider, onions, garlic, salt, pepper and bay leaves. Bring to boil, then cover and reduce heat. Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes and cook Brown sugar apple pie 1. Make pastry as package directs. Roll pastry for bottom crust as directed in Rhubarb Custard Pie. 2. Preheat oven to 425 F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples, toss lightly to combine. Turn apple mixture into pastry "best" apple nut pudding Break egg into bowl, beat with sugar and vanilla. Add flour, baking powder, salt, nutmeg, and blend well. Stir in nuts and chopped apple. Bake in greased and floured 9-inch square baking dish or pan, in moderate oven (350^) for 30 minutes. Serves Apple brownies #4 Preheat oven to 350 degrees. Melt margarine in microwave or pan. Combine other ingredients and mix with margarine. Pour into greased 8 x 8 inch dish. Bake for approximately 40 minutes. Cool and cut into squares. Quick apple crisp Place apples in greased, 8 inch square or round pan. Combine pastry mix (dry) with sugar and spices. Sprinkle over apples. Bake at 375 degrees for 25 minutes. Serve with ice cream or whipped topping. Source: "Virginia Apple Growers Association Apple crisp 5 or more apples 1 cup sugar 1 t. vanilla 1 cup brown sugar 1 ? cups flour Peel apples and slice. Place in salt water for 30 minutes Put apples in a greased baking dish Put 1 cup sugar and 1 t. vanilla on apples Take: 1 cup brown sugar ? c. butter 1 ? c. Apple butter bars Combine first 5 ingredients in a large bowl, stir in butter. Press half of mixture into a greased 13- x 9-inch pan, top with apple butter. Sprinkle with remaining crumb mixture, and press gently with back of a spoon. Bake at 350° for 55 minutes or until Rich apple butter Stem and quarter apples; do not peel. Cook apples and cider, covered, in crockpot on LOW for 10 hours. Add sugar and spices and continue cooking for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or, pour into freezer containers and f