Ingredients Jump to Instructions ↓

  1. Shortening Pie Dough

  2. 2 1/3 cups 145g / 5.1oz All-purpose flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/4 cup 49g / 1.7oz Vegetable shortening - cold, cubed

  5. 1/2 cup 118ml Ice water

  6. Filling

  7. 1/3 cup 53g / 1.9oz Raisins

  8. 2 tablespoons 30ml Dark rum

  9. 3/4 cup 148g / 5 1/5oz Sugar - plus

  10. 2 1/2 tablespoons 37ml Sugar

  11. 3 tablespoons 45ml Flour

  12. 1/2 teaspoon 2 1/2ml Cinnamon

  13. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  14. 1/4 teaspoon 1 1/3ml Ground ginger

  15. 1/4 teaspoon 1 1/3ml Salt

  16. 1/2 teaspoon 2 1/2ml Freshly-grated lemon zest

  17. 6 cups 1422ml Thinly-sliced peeled cored Granny Smith ap

  18. 1 teaspoon 5ml Fresh lemon juice

  19. 2 tablespoons 30ml Unsalted butter - cold, cubed

  20. 1 tablespoon 15ml Milk or half-and-half

Instructions Jump to Ingredients ↑

  1. Make the dough: In a food processor, pulse the flour and salt. Blend in the shortening until the mixture resembles coarse meal. Add enough of the ice water to make a soft but not sticky dough, tossing with a fork. Form the dough into a ball, flatten slightly, and dust with flour. Wrap the dough in waxed paper and chill for at least 1 hour.

  2. Roll the pastry so it will extend about 1 1/2 inches beyond the sides of a 9- by 9- by 2-inch pan. Invert the pan on the pastry and cut around it, leaving a margin of about 1/2 inch. The amount of pastry used will depend upon whether you prefer a thick or thin crust. Roll the trimmings slightly wider.

  3. Make the filling: In a small saucepan bring the raisins and rum to a simmer. Remove the mixture from the heat and let stand for 15 minutes, or until the raisins have absorbed the rum.

  4. In a large bowl combine the sugar, flour, spices, salt, and lemon zest. Add the apples and raisins and toss to coat well. Sprinkle with the lemon juice and mound into the pan. Dot with butter. Place the crust over the apple mixture and moisten the edges to seal the dough. Cut slits or a design on top to allow for the escape of steam, and crimp the edges. Brush with half and half.

  5. Bake in a 450 degree preheated oven for 15 minutes. Reduce the heat to 350 degrees and bake 25 to 40 minutes longer, depending on the variety of apples used.

  6. This recipe yields 1 (9- by 9- by 2-inch) pie.


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