Apple Pie with Cider Pecan Crust
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Yield: 6 servings
Crust:
Ingredients:
2 cups unbleached flour2/3 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 apples1/2 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
Instructions:
Topping:
Ingredients:
1 egg yolk1/2 teaspoon cinnamon
1 tablespoon sugar
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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.