METHOD
Sift flour and salt 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 brown sugar, granulated sugar, flour, cinnamon, nutmeg, cardamom
and salt. Set aside. Core, peel and slice apples. Toss with lemon, then
with sugar and spices. Grate black pepper over apples and mix lightly.
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 heavy cream. 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 40 minutes lightly covered with foil in preheated 450° F
oven. Remove foil and bake for 10 to 20 minutes more or until crust is
brown.
Cool on a wire rack.
Serves 6 - 8
This recipe from www.inmamaskitchen.com
Contributor: Diana
Serbe for Marisa Viola.
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