Serves 4-6

Pie Dough

Ingredients

• 2 1 ⁄2 cups (590 mL) all-purpose flour
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• 6 tbsp (90 mL) vegetable shortening, cubed and chilled
• 12 tbsp (180 mL) unsalted butter, cubed, chilled
• 6-8 tbsp (90-120 mL) ice water

Method

1. Place flour, sugar and salt in a food processor and pulse to combine.
2. Add the shortening and process in short bursts (about 10), until mixture resembles coarse cornmeal. Add the butter and pulse again, about 10 times, until mixture resembles pea-sized crumbs. Transfer to a mixing bowl.
3. Sprinkle 6 tablespoons of ice water over mixture and around edge of bowl.  Stir with rubber spatula, pressing dough into centre until it sticks together. Add remaining water as needed, 1 tablespoon at a time, until dough comes together.
4. Divide dough into 2 even pieces, shape into flattened disks. Wrap disks in plastic wrap; refrigerate 1 hour. Let dough soften slightly at room temperature, then roll out.

Pie Filling

Ingredients

• 5-6 Mutsu apples (or similar), peeled and cored
• 4-5 Granny Smith apples, peeled and  cored
• 1 lemon’s zest and juice (about 3 tbsp)
• 3⁄4 cup (175 mL) brown sugar, packed
• 2⁄3 cup (160 mL) white sugar, plus extra for sprinkling
• 1 ⁄4 cup (60 mL) tapioca flour
• 1 tbsp (15 mL) ground cinnamon
• 1 ⁄2 tsp ground nutmeg
• 1 ⁄2 tsp (10 mL) salt
• 2 tbsp (60 mL) milk or rice milk

Method

1. Pre-heat oven to 425° F. Place a 9-inch pie plate near work area.
2. On a lightly floured surface, roll out one disk of the dough to an approximately 15-inch circumference (fits the pie plate with 1-inch of overhang). Transfer dough to pie plate, press into shape (but leave trim long). Rest shell in the refrigerator.
3. Cut the Mutsu apples into thick cross-wise slices, then cut each slice in half. Cut the Granny Smith apples into thin lengthwise slices. Place sliced apples into a large mixing bowl.
4. Add lemon juice and zest, both sugars, tapioca flour, cinnamon, nutmeg and salt. Toss apples to coat.
5. Pile apples into chilled pie shell, slightly higher in the centre.
6. Roll out second disk to about 13 inches, cut decorative vents into pastry, cover the pie, and trim to fit bottom crust. Seal the two crusts with a little water, and crimp the edge. Brush pie with milk or rice milk and sprinkle with sugar.
7. Bake pie for 20 minutes. Lower temperature to 375° F and bake a further 40 minutes, or until apples test tender with a fork.
8. Cool at least two hours on a baking rack. Serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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