Title: APPLE PIE (RADNOR)
Categories: Pies, Desserts, Fruits
Yield: 6 servings

————————-PIE CRUST————————-
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Cold unsalted butter
1/2 c Vegetable shortening
1/4 ts Grated orange rind
3 ts Very cold orange juice
3 ts Ice water

———————–CRUMB TOPPING———————–
1/3 c All-purpose flour
1/3 c Packed dark brown sugar
1/4 ts Ground cinnamon
ds Salt
ds Ground ginger
2 tb Cold, unsalted butter

————————–FILLING————————–
8 md Granny Smith apples
1 1/2 ts All-purpose flour
3/4 c Granulated sugar
1/2 ts Ground cinnamon
1/2 ts Orange rind
1/2 ts Vanilla extract
1/8 ts Ground nutmeg
ds Salt
1/2 c Honey
1 1/2 tb Unsalted butter
1 Egg, beaten

1. For pie crust, sift flour and salt into large bowl.
Cut in butter and shortening until mixture resembles
coarse crumbs. Add orange rind. Sprinkle in juice and
water,. 1 tablespoon at a time, mixing with fork until
flour is moistened and soft dough forms. Shape into
ball. Refrigerate, covered, 1 hour.

2. For crumb topping, mix flour, brown sugar,
cinnamon, salt and ginger. Work in butter with fingers
until mixture is crumbly.

3. For filling, peel core and cut apples into 1/2-inch
slices. Put slices in large bowl; toss with 1 to 1 1/2
tablespoons flour. Add sugar, cinnamon, orange rind,
vanilla extract, nutmeg and salt. Stir in honey; let
stand 1 hour.

4. Heat oven to 450 degrees. Roll half of dough into a
circle; fit in metal, 9-inch pie pan. Trim edge. Drain
liquid from apples, reserve. Set 1/4 cup of the crumb
topping aside. Layer apples with remaining crumbs in
dough-lined pan. Use crumbs like mortar to build fruit
up. Dot apples with 1 1/2 tablespoons butter. Sprinkle
with 5 tablespoons reserved apple liquid.

5. Roll out remaining dough; cut with knife or fluted
pastry wheel into 1/2-inch-wide strips. Weave strips
into lattice over fruit. Seal strips at edge of pan,
moistening with apple liquid. Flute edge. Sprinkle
reserved crumbs in holes of lattice. Brush only crust
edge and strips with beaten egg.

6. Bake on foil-lined baking sheet at 450 degrees, 5
minutes. Reduce oven temperature to 350 degrees; bake
until apples are tender, 50 to 55 more minutes (or
only 40 minutes if you like crunchier apples). Cool on
wire rack to room temperature.

NOTE: Serve with vanilla ice cream or whipped cream
flavored with vanilla sugar and orange-flavored
liqueur.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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