My recipe that I tried.
- 1 teaspoon salt
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 1/4 cup milk
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup sugar
- 3 cups all purpose flour
- 1/4 teaspoon allspice
- 1/3 cup raisins
- 1 cup crisco 1 bar crisco butter
- 7-9 apples mostly granny smiths
- 1-2 tablespoons fresh lemon juice
- 1/4-1/2 cup brown sugar optional
- 1/3 cup fresh cranberries
- 1/3 cup pecans
- pats of butter
- Carbohydrate 77.1405617481616 g
- Cholesterol 21.818750000634 mg
- Fat 32.5098951969604 g
- Fiber 6.73320217677547 g
- Protein 6.23745255612023 g
- Saturated Fat 12.5008312071636 g
- Serving Size 1 1 Serving (324g)
- Sodium 7294.93335276383 mg
- Sugar 70.4073595713862 g
- Trans Fat 1.82300187263874 g
- Calories 613 calories
Step-by-step
- Place flour, salt and crisco in a bag.
- Place in freezer for 20 minutes.
- Chill metal bowl, pastry cutter, rolling pin and pre-measured liquid ingredients in refrigerator.
- Empty contents of bag into metal bowl.
- Use pastry cutter to cut shortening till crumbly.
- Add liquid ingredients till dough begins to hold but still remains crumbly.
- Push ingredients together like a snowball.
- Place dough in fridge to rest for 15 minutes.
- Divide dough into 2 balls.
- Roll out on wax paper.
- Do not overwork dough.
- Spray glass pie dish with Pam.
- Place crust in pie plate.
- Coat slightly with beaten egg.
- Let rest and dry for 15 minutes.
- Mix together apples, sugars, spices, cornstarch and lemon juice.
- Taste and adjust.
- Add nuts and dry fruits.
- Place filling in pie plate.
- Place pats of butter on top.
- Place top crust on top.
- Turn over edges to bottom half and press together.
- May need water to seal the edges together.
- With leftover dough, decorate the top.
- Add water to beaten egg and brush the top completely.
- Add vent holes and sprinkle sugar on top.
- Bake for 15-20 minutes at 450F.
- (till crust is golden brown) then, cover crust with foil and bake at 350F for 45-60 minutes or till apples are soft when pierced and crust comes to a golden brown.
- Let cool before serving.
Bakers frequently err by doubling pie dough recipes linearly without adjusting for flour hydration and fat temperature. Solid fats like shortening require strict thermal control to prevent premature melting during mixing. Chilling the flour, shortening, and liquid components keeps the fat in solid particulate states essential for flaky layers. Temperature management guarantees that steam pockets form properly inside the oven.
Scaling pastry dough up or down changes the surface area-to-volume ratio of your mixing bowl, altering how quickly heat transfers into the fat. Smaller batches absorb ambient kitchen warmth faster than massive quantities, demanding shorter working times or refrigerator rest intervals. Large batches conversely trap friction heat from pastry cutters, requiring pre-chilled metal equipment to offset mechanical warming.
Standard metal mixing bowls and pastry blenders conduct heat efficiently during the cutting-in phase. Glass pie dishes retain heat differently than aluminum or cast iron, influencing bottom crust browning rates. Wax paper offers a non-stick rolling surface when chilling space limits the use of heavy pastry boards.
Baking requires an initial blast at 450 degrees Fahrenheit for fifteen to twenty minutes to set the structure before dropping the temperature to 350 degrees Fahrenheit. Covering the edges with foil prevents excessive browning while the interior fruit softens completely.
