SHORTENING
PIE DOUGH:
2 1/3 cups
all-purpose flour
1/2 teaspoon
salt
1/4 cup cold
vegetable shortening, cubed
1/2 cup ice
water
FILLING:
1/3 cup
raisins
2 tablespoons
dark rum
3/4 cup plus
2 1/2 tablespoons sugar
3 tablespoons
flour
1/2 teaspoon
cinnamon
1/4 teaspoon
freshly grated nutmeg
1/4 teaspoon
ground ginger
1/4 teaspoon
salt
1/2 teaspoon
freshly grated lemon zest6 cups Granny Smith apples (about 7 apples), peeled,
cored, and sliced thin
1 teaspoon
fresh lemon juice
2 tablespoons
cold unsalted butter, cubed
1 tablespoon
milk or half-and-half
Make the
dough:
In a food
processor, pulse the flour and salt. Blend in the shortening until the mixture
resembles coarse meal. Add enough of the ice water to make a soft but not
sticky dough, tossing with a fork. Form the dough into a ball, flatten
slightly, and dust with flour. Wrap the dough in waxed paper and chill for at
least 1 hour.
Roll the
pastry so it will extend about 1 1/2 inches beyond the sides of a 9 by 9 by
2-inch pan. Invert the pan on the pastry and cut around it, leaving a margin of
about 1/2 inch. The amount of pastry used will depend upon whether you prefer a
thick or thin crust. Roll the trimmings slightly wider.
Make the
filling: In a small saucepan bring the raisins and rum to a simmer. Remove the
mixture from the heat and let stand for 15 minutes, or until the raisins have
absorbed the rum. In a large bowl combine the sugar, flour, spices, salt, and
lemon zest. Add the apples and raisins and toss to coat well. Sprinkle with
MARIE
APPLE PIE DEEP DISH SPICED
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the lemon
juice and mound into the pan. Dot with butter. Place the crust over the apple
mixture and moisten the edges to seal the dough. Cut slits or a design on top
to allow for the escape of steam, and crimp the edges. Brush with half and
half. Bake in a 450 degree preheated oven for 15 minutes. Reduce the heat to
350 degrees and bake 25 to 40 minutes longer, depending on the variety of
apples used.