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For the crust: 3/4 cup solid vegetable shortening 5 tablespoons cold water 2 cups all-purpose flour 1 teaspoon salt For the filling: 1/4 to 3/4 cup sugar (less for a sweet apple, more for a tart apple; if in doubt, use 1/2 cup) 2 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon salt 7 cups (2-1/2 lbs) thinly sliced, pared apples 2 tablespoons butter Preheat oven to 425 F. Place shortening, water, flour and salt in food processor bowl. Process just until dough clumps together - about 5 seconds. Divide the dough in half and shape each half into a 6-inch disc. Center one disc between two sheets of waxed paper. Sprinkle a few drops of water on the countertop to hold the paper in place. Smooth out the paper and begin rolling the pastry from the center out in alternating directions to form an even circle. After every few strokes, lift the top surface of the paper from the dough and smooth it down again flip the bag over and lift the other surface and smooth it down. Continue this "roll, lift, flip" pattern until your circle of dough is about one inch wider than the rim of your pie pan. Loosen both sides of the paper from the dough and slide the pie pan upside-down into the paper and center it over the circle of dough. Turn the pan and paper over so the dough rests in the pan and slide the pan and dough from the paper. Gently press the pastry into the pan and trim the edges about one half inch beyond the rim. Mix sugar, flour, cinnamon, and salt. Pare, core, and slice the apples with an apple peeler corer slicer. In a large bowl, toss the apple slices lightly with the sugar mixture then turn the filling into the bottom crust. Cut the butter in small pieces and dot it over the filling. Put the remaining dough disc between two new sheets of waxed paper and repeat above instructions. When the top crust is rolled, peel off the top sheet of waxed paper. Use the remaining sheet paper to turn the top crust over the filling, center it, then peel off the paper. Trim the top crust to 1/2 inch beyond the edge of the pie pan. Fold the top edge under the bottom crust and flute. Cut steam vents in the top crust. Bake about one hour or until the apples are fork-tender and the crust is golden brown. |
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