Apple Pie with Cider Pecan Crust
By Yankee Magazine|Jul 23 2002|
Yield
6 servings
Crust:
Ingredients
2 cups unbleached flour
2/3 cup shortening
1 teaspoon salt
1/2 cup finely crushed pecans
1/2 cup cold cider
Instructions
Preheat oven to 425 degrees F. Prepare crust by cutting shortening into flour and salt until particles are the size of giant peas. Mix in pecans; sprinkle dough with cider and mix gently until dough holds together. Divide dough into 2 balls and roll out.
Filling:
Ingredients
7 firm, juicy, tart apples
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup raisins
1/2 cup diced candied fruit
1 tablespoon fresh lemon juice
1 tablespoon cold butter
Topping:
Ingredients
1 egg yolk
1/2 teaspoon cinnamon
1 tablespoon sugar
Instructions
Pare, core, and slice apples, and toss them with spices, sugar, raisins, candied fruit, and lemon juice. Put filling into bottom crust and dot with butter. Cover with top crust and make slits in it. Brush top crust with egg yolk and dust with cinnamon and sugar. Bake for 50 to 60 minutes.
I haven’t tasted it yet, but it smells good and sounds good. Company is coming later this week, so I’m saving it. I baked it as directed at 425, but the crust got too brown. Why wouldn’t 350 do it?
Great pie. In answer to the other review for this, when baking a pie, about half way through the baking, you can put aluminum foil on the edge to protect the crust from overbrowning or burning.