« on: November 19, 2009, 02:31:30 am »
(Edited for perfection.)
Beforehand, make sure
applejack (find it at your local liquor store in the brandy section), butter and shortening are very cold. All crust ingredients are cold.
2 3/4 all purpose flour
1 1/2 sticks of butter (6 ounces or 3/4 cup)
1 tsp salt
3 TBSP sugar 1/2 cup sugar 1/2 cup of applejack minimum (substitute other liquid of choice) enough apple cider/juice (I used cider) to make it feel all velvety after you've finished adding the liquid.
2 ounces vegetable shortening
1 tsp almond extract
1 tsp vanilla extract
3 to 3 1/2 pounds apples (Galas, braeburn, and fuji.)
3 TBSP flour
2 TBSP apple jelly
1 TBSP apple cider or juice
Clear vanilla extract (not clear, but non--imitation works fine too)
To make dough -
Mix together flour, salt, and sugar in a large bowl. Cut into small pieces the sticks of butter, mixing into the flour with a large fork as you go. Mashing it in there works pretty good to get it more broken up. Add
applejack cider or juice a tablespoon or two at a time, until texture is soft and holds together well and has a velvety consistency but not very sticky. Divide into two halves, shape into discs, wrap in plastic wrap and stick in the fridge at least an hour.
Note: The smaller you cut the butter chunks, the less stirring you have to do. It wouldn't hurt to have some of the butter be room temp, either.
The amount of liquid should be less than what I used, according to how damp a climate you live in.
Note: Apple juice/apple and orange koolaid type stuff works pretty good too as the liquid.
To make the filling -
Peel core and slice apples. The smaller the slices the better. Coat each whole apple equivalent of slices in 1/2 a tablespoon of sugar. Add to this a small amount of almond, vanilla, or orange extract, just enough to make all of the sugar damp but not enough to make it half-liquidy, about 1/4 teaspoon. Put apple slices in large colander over larger pot, put in refridgerator for
90 minutes Overnight. Take apples out, stir so that the apples on top get rotated with the ones underneath, and put them back in the fridge for another 90 minutes. Take apples and put them in a large bowl, saving liquid in pot. mix into apple slices the flour, jelly, and cider or juice.
To assemble the pie -
Grease a pan (9 1/2" x 2" round, 8" x 8" x 2" square). Flour a clean counter top or large piece of parchment or wax paper. Take one disc of dough out, roll it until it is the thickness of 10 sheets of printer paper. Put dough in pan. Take apples and put down one layer of apples. In center of pan put a pie bird or an aluminum foil cone. put remaning apples in, building a mound around the cone. Pour any liquid left over in the bowl the apples were in over the apples in the pie crust.
Take liquid in pot and set it to boil, but don't overboil it. While this is happening, rollout the second disc of dough. Cut out a hole in the center or lay strips around the aluminum foil cone. Press edges together. Brush reduced apple goop over top of crust. Preheat oven to 425 (you can do this while putting the filling in the crust), putting the pie back in the fridge if necessary. Put pie on floor of oven for twenty mintues to cook the bottom. Move to lowest rack position for another thirty minutes. Let cool for 4 hours before enjoying.
DO NOT put the pie on your oven's heating element if it has one. Obviously.
I hope it works out for you, if you use my recipe.