Pie Dough

Level:
Easy
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup lard
  • 2 1/2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • About 1/2 cup iced water
  • CARAMEL APPLE PIE
  • Pie Dough, recipe above
  • 7 large Granny Smith or Pippin apples, peeled and cored
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Juice of 1/2 lemon
  • 1 tablespoon heavy cream
  • 1 large egg
  • Caramel topping, recipe follows
  • Caramel Topping
  • 1/2 cup packed brown sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1/2 cup pecan halves
Directions
  • In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

CARAMEL APPLE PIE
  • Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes.

  • Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes.

  • Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking. Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes. or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil).

  • Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.

  • In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.


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Pie Dough

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    Pie Dough

    Recipe courtesy of Anne Burrell