American Cuisine : Classic Double-Crust Apple Pie

Reposted from last year:

With Thanksgiving just around the corner, here's a favorite dessert that graces many American dinner tables along with the famous pumpkin pie. Tart apples and sweet ones come together in this all-American favorite.

Crust

• 300 g all purpose flour
• 1/2 teaspoon salt
• 142 g chilled unsalted butter, cut into 1.5 cm pieces
• 102 g chilled solid vegetable shortening, cut into 1.5 cm pieces
• 4 tablespoons (about) ice water

Filling

• Nonstick vegetable oil spray
• 795 g sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced
• 795 g tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced  
• 150 g plus 1 tablespoon sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon plus large pinch of ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon all purpose flour
• 3 tablespoons unsalted butter, diced
• 1 tablespoon whole milk

For crust:
Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)

For filling:
Preheat oven to 200°C. Spray 23-cm-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 150 g sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.

Roll out 1 dough disk on lightly floured surface to 30-cm round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 33-cm round. Using small bottle cap, cut out ten 1.5-cm-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1.5 cm overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.

Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 190°C. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

along with	accompagné de
blend	mélanger, se marier à
bubble	bouillonner
chill	mettre à refroidir
coarse meal	grumeaux granuleux
core	épépiner, dénoyauter
crimp	crêper, friser, pincer
crust	pâte
dice	couper en dés
discard	jeter
dot	disperser
dough	pâte
filling	garniture
fold under	plier par en dessous
gather	ramasser, rassembler
grace a table	honorer la table
moist lumps	grumeaux humides
overhang	surplus
peel	éplucher
rub in	faire pénétrer, masser
seal	fermer, sceller
slice	trancher
soften	ramollir, adoucir
spoon in	garnir en utilisant une cuillère
sprinkle	saupoudrer, sucrer en saupoudrant
store	conserver
trim	couper, tailler
vegetable shortening	graisse végétale
whisk	fouetter
wrap	emballer