members recipes

Ingredients
Yields – 2 pies



Pie Dough



750 g pastry flour

500 g shortening

250 ml water (cold)

15 g salt

30 g brown sugar

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Apple Pie Filling



12 large apples

1 tsp lemon juice

500 g sugar

50 g corn starch

1 tsp cinnamon 60 g butter (optional)

1 tbsp water

Method
Pie Dough

In a large bowl, add flour and whisk briefly until flour is aerated. Add shortening and rub into flour until reduced to irregular pea sized crumbs (rub gently). Dissolve salt and sugar in cold water. Add mixture all at once. Mix just enough to incorporate (do not over mix).

Transfer dough to a floured area. Shape into a thick roll. Cover and allow resting for 10 minutes prior to rolling. Cut in four equal pieces.

Apple Pie Filling

Peel, quarter and core apples. Cut in ¼” or irregular slices and place in a large bowl. Sprinkle lemon juice over and mix (to keep apples white). In a small bowl blend sugar, starch and cinnamon. Pour over apples. Sprinkle 1 tbsp water over top and mix thoroughly. Divide apple filling in half.

Roll-out pie dough to your plate size (a good measure is 1” more than the size of plate). Place dough on plate. Egg wash rim and fill with apple filling. Place little knobs of butter over apple filling if desired.

Roll-out same as before, cover apples. Secure to bottom crust. Water-wash top and sprinkle with sugar. Place on cookie sheet and bake in a pre-heat oven at 350 degrees F for approx 35-40 minutes or until done. Cool for 20 minutes before cutting. Serve with vanilla ice cream or cheddar cheese. Excellent tell your mother.