METHOD
Sift flour, salt and
nutmeg in a bowl. Cut in shortening with a pastry blender, or blend with
fingertips until mixture resembles coarse oatmeal.
Sprinkle water onto the
dough, one tablespoon at a time. Mix well with a fork after each sprinkling..
If dough can be formed into a ball, you do not need the extra tablespoon
of water. If it does not form a dough, add more water one TEASPOON at
a time.
Divide dough in two equal
pieces. Wrap in waxed paper and let rest in refrigerator for fifteen minutes.
Preheat oven to 450°
F.
While dough is resting,
mix together light brown sugar, granulated sugar, flour, cinnamon and
salt. Set aside. Core, peel and slice apples. Toss with lemon, then with
sugar and spices
Remove dough from refrigerator.
On a floured surface with a lightly floured rolling pin, roll first ball
of dough until it is 1 inch larger than upside down pie plate. Loosen
dough from surface with a spatula. Put rolling pin in the middle of dough.
Fold half the dough over the rolling pin, and lift to place evenly over
pie plate. Push dough gently to fit snugly in the plate.
Pour in 1/3 of the apple
mixture. Toss remaining apples with pieces of mascarpone. Pour on top
of apples already in pie.
Roll second half of dough
the same way as the first, and cover pie. Pinch edges together in a fluted
pattern and trim excess dough from edges. Make four 1 inch slits around
the top center of the crust or pierce at one inch intervals with a fork.
Bake for 10 minutes lightly covered with foil in preheated 450° F
oven. Remove foil, lower heat to 350°F and bake for 35 to 40 minutes
more or until crust is brown.
Cool on a wire rack.
Serves 6 - 8
Contributor: Diana
Serbe for Marisa Viola.
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