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Jelisa's Classic Apple Pie
Crust:
3 cups all-purpose flour
7 tablespoons very cold shortening
7 tablespoons very cold unsalted
butter
Couple pinches of sugar
Tablespoon of ice water
Combine ingredients in food
processor and pulse gradually. "If you
pulse it too much it will turn out to be
cake-like," Montalvo said. "You want it
flaky. And you don't want to work it too
much. Barely play with it."
Turn onto floured cutting board. Form
two equal flattened balls of dough,
wrap in plastic, then refrigerate for
at least 30 minutes. Roll out and fit
bottom crust into pie plate.
Filling:
6 to 8 apples
Juice of two lemons
1/4 cup sugar and 1/4 cup cinnamon,
mixed
3 tablespoons all-purpose flour
Cut apples into thin slices and place
into pie shell. Squeeze lemon juice
over apples. Sprinkle cinnamon-
sugar mixture and flour over apples.
Cover with second crust, trim edges
and brush with egg wash (egg white
mixed with water). Bake at 425 for 20
minutes, then reduce heat to 375 and
back for an additional 40 minutes.
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