Ingredients:
Pie Crust Filling
1 ¼ cup flour 4
T butter
1 T sugar 4
apples, peeled and shredded
½ tsp salt ½
c sugar
4 T vegetable shortening ¼
tsp cinnamon
6 T butter ¼
tsp salt
3-4 T ice water 3
eggs, slightly beaten
½ cup heavy cream
5
T dry sherry
1
tsp lemon zest
1
tsp vanilla extract
Directions:
Crust
Mix flour, sugar, and salt. Add in shortening and mix. Add
in butter and mix. The mixture should be crumbly. Transfer to a bowl and add 3
T of the ice water. Stir until the dough sticks together. Add remaining water
if needed. Put on plastic wrap and form a 4 inch disk. Wrap tightly and
refrigerate for 1 hour. Let soften before rolling dough. Roll the dough into a
12 in circle and gently place in a 9 inch pie pan. Trim the edges and crimp
them. Wrap the pie pan loosely in plastic wrap and freeze for about 30 minutes.
Remove the plastic and line the pan with parchment paper. Weigh the paper down
and bake in a 375 degree oven for 25 minutes. Let cool completely.
Filling
Turn oven down to 325 degrees. Melt butter in a skillet. Add
apples and cook until softened. Transfer apples to a bowl and let cool. Mix
together the sugar, cinnamon, and salt. Add the eggs, cream, sherry, lemon
zest, and vanilla. Whisk until smooth. Add the apples. Pour mixture into the
pie crust and bake for 40 minutes. Allow to cool completely before serving.
No comments:
Post a Comment