Ingredients Jump to Instructions ↓


  2. 3/4 c. plus

  3. 2 1/2 tbsp. sugar

  4. 3 tbsp. all-purpose flour

  5. 3/4 tsp. cinnamon

  6. 1/4 tsp. freshly grated nutmeg

  7. 3/4 tsp. freshly grated lemon zest

  8. 2 1/2 lbs. Granny Smith apples (about 6)

  9. 1 tsp. fresh lemon juice

  10. 3 tbsp. cold unsalted butter, cut into bits

  11. 2 pieces, one slightly larger than the other, and chill the larger piece wrapped in wax paper. Roll the smaller piece to fit into a

  12. 9 inch pie plate, preferably ovenproof glass, and trim leaving

  13. 1/2 inch overhang. Chill while making the filling.

  14. In a large bowl, stir together the sugar, flour, cinnamon, nutmeg, ginger, salt and the zest. Peel, quarter and core the apples. Slice them crosswise, and add them to the sugar mixture, tossing them to coat well. Mound the apples to the shell, sprinkle with the lemon juice, and dot with the butter. Drape the dough over the apples.

  15. 13 to 14 inch round on a floured surface and drape it over the filling. Trim the top crust leaving a

  16. 1 inch overhang, fold the overhang under the bottom crust and seal it. Make steam vents in the crust. Bake the pie in the lower third of preheated oven at

  17. 425 F. for 15 minutes, reduce the heat to

  18. 375 F. and bake for 40 to 45 minutes more or until the filling is bubbling and the crust is golden.


  20. 3/4 c. well-chilled heavy cream

  21. 1 tbsp. honey

  22. 1/4 tsp. cinnamon

  23. 1/4 tsp. ground ginger

  24. 1/8 tsp. freshly grated nutmeg

  25. Beat the ingredients until it holds soft peaks and transfer to a serving dish.


  27. 2 1/2 c. all-purpose flour

  28. 1/4 tsp. salt

  29. 3/4 c. cold vegetable shortening, cut into pieces

  30. 4-6 tbsp. ice water

  31. 4 to 6 tablespoons of ice water, or enough to a soft but not sticky dough. Form the dough into a ball. Flatten the ball slightly, dust it lightly with flour, and chill it in waxed paper for 1 hour.

  32. Makes enough for one double 9 inch crust.


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