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Recipe Name: American Crust Apple Pie - America Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Plain flour
1/2 Teaspoon(s) Salt
6 Tablespoon(s) Chilled unsalted butter
1/2 Cup(s) Vegetable shortening
6 Tablespoon(s) Iced water with 6 drops
vanilla 6 to 8
1 Tablespoon(s) Caster sugar
2 1/2 Pound(s) Firm tart apples, eg
peeled cored and
cut into 1/8 inch
1 Tablespoon(s) Lemon Juice
1/2 Orange, zest of
1/4 Teaspoon(s) Ground nutmeg or mace
1/2 Teaspoon(s) Ground cinnamon
1 Pinch(s) Ground cloves
2 Ounce(s) Granulated white sugar
2 Ounce(s) Soft dark brown muscovado
4 Tablespoon(s) Melted unsalted butter
2 Tablespoon(s) Milk
Dough method: Sift the salt and flour into a large mixing bowl and cut
the butter and shortening into pieces using two stainless steel knives
until the pieces are in small fragments. They should resemble from
breadcrumbs to dried-pea sized lumps. Sprinkle the sugar over. Using
a fork, sprinkle some ice water (1tbsp at a time) over the mix and
collate the pastry gradually, adding more iced water, as necessary
until the dough is gathered into one whole lump. Roll into a disc
about 6 inches in diameter and cover with cling film and let rest in a
refrigerator for at least 2 hours. This may seem tedious, but it is
well worth the wait. Chilling helps the pastry gain plasticity for
rolling, and lets the glutens emerge from the flour. Preheat the oven
to 230F/450F/gas 8. Next roll out the dough on a floured surface into
a 13 inch circle. The pastry should be about 1/8 inch thick. Roll the
pastry onto the rolling pin and drape it loosely into a 9 inch pie
dish, the sides of which have been greased with butter and floured.
Push (but without stretching) the dough into the corners of the dish
and trim the pastry with a knife or scissors into a disc with a 1 inch
'overhang'. Fold the excess under the rim of the pan and flute the top
with the back of a knife. The remaining dough is rolled out for the
lid and reserved. Prick the base with the fork, lining the base then
with foil and place dried beans or pie weights on to the base to hold
its shape while baking 'blind'. Bake in the oven for 10 minutes, then
reduce the temperature to 200C/400F/gas mark 6. Remove the beans and
foil and bake for a further 3 or 4 minutes. Ensure that the pastry
does not get too browned. Cool aside while preparing the apple
filling. Filling method: In a bowl mix the sugars, flour, spices and
apples. Toss together evenly and then sprinkle over the melted butter,
zest and juice to combine thoroughly. Spoon the apple mix into the pie
dish, piling it slightly high in the centre and place the rolled
pastry cover over it, wetting the edges with water to glue the cover
onto the base pastry. Glaze method: Preheat the oven to
230C/450F/gas mark 8. Brush the pastry with milk and then sprinkle on
the sugar. Bake the pie for 10 minutes on a middle shelf. Reduce the
oven to 180C/350F/gas mark 4 for another 30-40 minutes until the top
is golden or at least until the bottom crust is golden. Serve with
cream or vanilla ice cream. Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 64664
Calories From Fat: 2200
Total Fat: 248.7g
Cholesterol: 365.1mg
Sodium: 11724.4mg
Potassium: 32082.7mg
Carbohydrates: 3075.5g
Fiber: 15.8g
Sugar: 2673.3g
Protein: 60.9g

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