For the crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
1 T vinegar
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
For the filling you need 5 C chopped apples, 1 c sugar, 1T each: cinnamon, nutmeg and allspice, 3T flur and 1 T lemon juice. Place filling in the bottom shell and dot with butter. Place top crust on and poke some holes. Brush milk or heavy cream on top and sprinkle sugar on top. Bake in a 375 degree oven for 55 minutes or until golden and bubbly.
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