Ingredients
Scale
For the pie crust:
- 1 1/2 cups unbleached all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon salt
- 1 Tablespoons sugar
- 12 Tablespoons (1 1/2 sticks) cold unsalted butter
- 1/2 cup cold vegetable shortening, cut into pieces
- 1/4 cup cold apple whiskey (I used Winter Jack from Jack Daniel’s)
- 1/4 cup cold water
For the pie:
- 6 – 7 cups of peeled, sliced apples
- 1 Tablespoon fresh-squeezed lemon juice
- 1 teaspoon real vanilla extract
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/8 – 1/4 teaspoon EACH: allspice, nutmeg, ginger, cloves, cardamom
- 1/3 cup flour
- 1 Tablespoon butter
Instructions
- Add the flour, salt and sugar to a food processor and pulse a few times to mix.
- Cut the cold butter up into small pieces and add to the food processor. Pulse a few times, then whir a bit to break it all up into tiny bits.
- Add the shortening in small chunks and pulse some more, then whir again.
- Dump the flour mixture into a medium or large mixing bowl and sprinkle the whiskey on top, stirring to mix, then the water and stir to mix. Push down on the mixture to get it to press together.
- Break the dough in half and shape each into a 4-inch disc with your hands. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 3 days.
- To make the filling: peel and slice the apples, tossing them with the lemon juice and vanilla in a bowl.
- In a separate bowl, stir together the cinnamon, spices, and flour.
- Preheat the oven to 375 F. Roll out the pie crusts, letting the dough warm slightly before rolling. Transfer one crust to cover the bottom of your pie pan, then add the apples. Pour the sugar/flour mixture over the apples and gently lift some of the apples to let the flour mixture sift through the apples. Dot the top with butter.
- Cover with the other crust, cutting holes into the top crust, then pinch together the edges of the crust. If you like, brush the top of the pie crust with a little milk or egg white and dust with raw sugar.
- Cover the edges of the pie loosely with foil, then bake for 25 minutes. Remove the foil and bake for 25 minutes longer, until the pie is perfectly browned on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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