Provided by Dorie Greenspan
Categories Dessert Bake Thanksgiving Kid-Friendly High Fiber Raisin Apple Fall Nutmeg Bon Appétit Small Plates
Number Of Ingredients 19
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic and chill at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 15 minutes at room temperature before rolling out.
- Butter 9-inch-diameter glass pie dish. Roll out 1 dough disk on lightly floured work surface to 12- to 13-inch round. Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides. Roll out second dough disk between sheets of parchment paper or waxed paper to 12- to 13-inch round; transfer dough to baking sheet. Refrigerate both crusts while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 425°F. Combine all apple wedges, 1/3 cup sugar, raisins, quick-cooking tapioca, grated lemon peel, 1/4 teaspoon salt, and nutmeg in large bowl; toss to blend. Let stand at room temperature until some juices form, tossing occasionally, about 15 minutes.
- Place crust-lined pie dish on rimmed baking sheet. Sprinkle graham cracker crumbs over bottom of crust. Transfer apple filling to crust, mounding filling slightly in center. Dot filling with butter cubes. Brush crust edges lightly with water. Remove top parchment sheet from second dough round. Invert dough round atop filling; remove second parchment sheet. Trim dough overhang on both crusts to 1/2 inch. Press crust edges together, then fold under. Using tines of fork, press on crust edge around rim of dish to seal decoratively. Using small sharp knife, cut six 1-inch slits in top crust, then cut out 1/2-inch circle from center of top crust to allow steam to escape. Brush top crust lightly with milk, then sprinkle with raw sugar.
- Bake pie 15 minutes. Reduce oven temperature to 375°F and continue to bake pie until crust is golden, apples are tender when pierced, and juices are bubbling thickly through slits in crust, covering crust edges with foil collar if crust is browning too quickly, about 1 hour longer. Transfer pie to rack and cool to lukewarm or room temperature. Cut pie into wedges.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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Andrew Hoffman
[email protected]This pie is delicious! I made it for a party and everyone loved it. The crust is flaky and the filling is perfectly spiced.
Stephon Murray
[email protected]I love this recipe! The apples are perfectly tender and the crust is flaky and buttery. I highly recommend it!
Bandile Bandile
[email protected]This recipe is a keeper! I've made it several times now, and it's always perfect.
Axn 199
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. I think I might have overcooked it.
Charlce Xxnx
[email protected]The crust was a bit dry. I think I would add more butter next time.
Jamie Priest
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Ken Gibson
[email protected]I made this pie for a potluck, and it was gone in minutes! Everyone loved it.
Ozekie yezink Dennis
[email protected]This is the best apple pie recipe I've ever tried. The crust is so easy to work with, and the filling is perfectly balanced. I highly recommend it!
Yamaha Snowmobile
[email protected]I've made this pie several times now, and it's always a hit. The combination of apples, spices, and flaky crust is irresistible.
Craig Chadwick
[email protected]This pie is delicious! I made it for a party and everyone loved it. The crust is flaky and the filling is perfectly spiced.
Shahzad Khan gopang
[email protected]I love this recipe! The apples are perfectly tender and the crust is flaky and buttery. I highly recommend it!
Ridwan Md.
[email protected]This recipe is a keeper! I've made it several times now, and it's always perfect.
Mikhol Young
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. I think I might have overcooked it.
Jubayer
[email protected]The crust was a bit dry. I think I would add more butter next time.
musa adoza
[email protected]This pie was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Doorson Biero
[email protected]I made this pie for a potluck, and it was gone in minutes! Everyone loved it.
Soriful love Poli
[email protected]This is the best apple pie recipe I've ever tried. The crust is so easy to work with, and the filling is perfectly balanced. I highly recommend it!
ashiqur rahaman
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of apples, spices, and flaky crust is irresistible.
Kabala Safi
[email protected]This apple pie was a hit! The crust was flaky and buttery, and the filling was perfectly spiced. I used a mix of Granny Smith and Honeycrisp apples, and they held their shape nicely. I also added a bit of lemon zest to the filling, which really brigh