New England Apple Pie

Title: NEW ENGLAND APPLE PIE

Categories: Desserts, Pies, Fruits/nuts

Yield: 8 servings

--FLAKY PIE DOUGH--

1 1/4 c Bleached flour

1/4 ts Salt

1/8 ts Baking powder

1/2 c Cold unsalted butter

2 tb Cold water (2 to 3 Tbsp)

--CRUMB TOPPING--

1/3 c Light brown sugar, packed

1 c Bleached flour

6 tb Unsalted butter, melted

--FILLING--

2 1/2 lb Firm tart apples

- (Granny Smith, Pippin,

- Golden Delicious, Rhode

- Island, Northern Spy,

- as available)

2 tb Flour

1/3 c Granulated sugar, light

- brown sugar or combinatio

1 ts Ground cinnamon

1 ts Finely grated lemon zest

- (yellow peel only)

3 tb Cold unsalted butter

FLAKY PIE DOUGH: Combine flour, salt and baking powder

2 to 3 times

to mix. Cut butter into 8 pieces and add to bowl.

Pulse rapidly about 15 times, until mixture resembles

coarse cornmeal and no large pieces of butter remain

2 tablespoons water and pulse

4 or times to mix checking to see if most, but not all, of

dough forms a ball. If dough remains dry, add

remaining 1 tablespoon water, sprinkling it on dough

and pulsing again 4 or 5 times. Remove dough from

processor and quickly form into ball with floured

hands. Place dough on piece of lightly floured plastic

wrap. Lightly flour top of dough and cover top with

plastic wrap. Press with palm of hand to form dough

into a 6-inch diameter disk. Refrigerate dough while

preparing topping.

CRUMB TOPPING: Combine brown sugar and flour in mixing

bowl. Add butter and stir in evenly. Set mixture

aside 5 minutes. Then, using fingertips, break

1/4- to 1/2-inch crumbs. Set aside.

DOUGH PREPARATION: Remove dough from refrigerator and place on flat work surface. Roll dough, still between

sheets of plastic, to 12-inch disk. Peel off top

plastic and ease dough into 9-inch pie pan. Gently

press dough into pan and peel off top plastic. Trim

excess dough to within 1/2-inch of pan edge, turning

excess dough under around edges; flute edges. Chill

pie shell while preparing Filling. FILLING: Peel,

halve and core apples; cut into 1/2-inch pieces.

Place apples in bowl with sugar, flour, cinnamon and lemon zest, tossing well to combine. Place filling in

dough-lined pan, mounding it slightly in center. Dot

filling with butter and cover with reserved Crumb

15 minutes at

degrees. Lower temperature to 350 degrees and move

20 to 30 minutes longer,

until crust edges are deep golden brown and juices

just begin to bubble up. Cool pie on rack and serve

warm or at room temperature. Makes 8 servings. --