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Dessert
Three-Apple Pie


Three-Apple Pie This recipe was featured on
"You're the Chef" episode #612.
Buy this episode from WVIA.
Yield: two, 10-inch pies

Ingredients:

Dough
6 c. all-purpose flour
2 c. shortening
1 c. cold water

Pie Filling
4 c. Granny Smith apples
4 c. Cortland apples
4 c. Golden Delicious apples
1 c. granulated sugar
1/4 c. all-purpose flour
2 tsp. cinnamon, ground



Dough procedure:
Combine the flour and shortening together with your hands until the shortening is in large pieces.

Sprinkle the water into the flour mixture and bring the ingredients together into a loosely combined mass. Fold over the dough until most of the crumbs are absorbed. Let the dough rest for five minutes.

Cut the dough into pieces and roll out to the shape of the pie tin.

Fold the dough in half and lift it into the pie tin, then unfold and trim to fit in place.

Repeat this process for open pies, or fill and top with a second crust, using egg wash to seal the crust layers together.

Pie Filling procedure:
Peel, core and thinly slice all the apples. (12 c. of apples is equal to about four pounds purchase weight.)

Combine the apples with the sugar, flour and cinnamon. Fill the bottom crust with the apple mixture and top with a second crust, using egg wash to seal the crust layers together. Make slits in the top crust to vent steam.

Brush the top of the crust with egg wash and sprinkle with cinnamon and granulated sugar.

Bake at 375F for about 45 minutes, or until the crust puffs and is golden brown and the apples are tender.