Recipe - Granny Smith Apple Pie

Shortening pie dough:
2 1/3 cup Flour
One half teaspoon Salt
Three fourths cup Shortening, cold, cut into p
Pie filling:
14 One half tablespoon Sugar
3 tablespoon Flour
Three fourths teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Ginger
One fourth teaspoon Salt
Three fourths teaspoon Lemon zest
2 One half pound Apples (granny smiths, of co
1 teaspoon Lemon juice
3 tablespoon Unsalted butter, cut into bi
1 tablespoon Half&half
Honey spiced whipped cream:
Three fourths cup Heavy cream, well chilled
1 tablespoon Honey
One fourth teaspoon Cinnamon
One fourth teaspoon Ginger
1/8 teaspoon Nutmeg

In a bowl, stir together flour and salt. Add shortening and blend until
mixture resembles coarse meal. Add 46 Tbsp ice water or enough to form
into soft but not sticky dough, tossing the mixture with a fork. Form dough
into a ball, flatten it slightly, dust with flour and chill it, wrapped in
wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than
the other. Chill the larger piece, wrapped in wax paper. Roll out the
other, 1/8inch thick on a floured surface, and fit it to a 9inch pie
plate, and trim the edge leaving a 1/2inch overhang. Chill the pie shell
while making the filling. In a large bowl, stir together 14 Tbsp sugar,
flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core
the apples; slice thinly, crosswise, and add them to the sugar mixture,
tossing to coat well. Mound the apple mixture in the pie shell, sprinkle
with lemon juice and dot with butter. Roll out the larger piece of dough to
a 13 or 14inch round on a floured surface and drape it over the filling.
Trim top crust, leaving a 1inch overhang. Fold overhang under bottom
crust, pressing the edge to seal it. Crimp the edge decoratively with a
fork. Make slits in the top crust to form steam vents. Brush with h&h and
sprinkle with the remaining sugar. Bake pie in lower third of a preheated
425f oven for 15 minutes, reduce heat to 375f and bake for 4045 minutes
more, or until filling is bubbling and crust is golden. Transfer pie to a
rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and
nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie
warm or at room temperature with the Honey Spice Whipped Cream. a 1988
Gourmet Mag. favorite Source: CRS file

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini