My grandfather turned 90 March 27th. That in itself is quite an accomplishment, but the fact that he is still active, farming and not on any medication is downright amazing. I have a special bond with my grandpa; even though he can be ornerier than an angry mule. He taught me how to fish, hunt, drive a tractor, stack bales, fix fence, give shots, love animals auctions, and a whole host of other necessities. I remember summer days when I was young when we could pack the fishing poles, egg salad sandwiches that Grandma had made, dig for worms and head back to the pond on the 4-wheeler to go fish for the afternoon. He taught me how to take off my own fish, avoid catching frogs and stay away from snakes. He picked splinters from my feet when I ran down the unfinished wooden stairs barefooted and took me with him to the feed store. Another of my favorite memories is being taken to the feed store, wandering around for a bit, and then sitting on the counter swinging my feet off the ledge, sniffing the musty, woody, feed smell and listening to the old men on the porch gossip. To this day, I love the smell of feed, it takes me back to those days. As Grandpa gets older, he's not quite as spry as he once way, but he still loves anything sweet, especially pie. Grandpa hates cake, he's just not a fan of the texture. He's always had pie for his birthday, going back as far as I can remember. Berry pie is a standard favorite, but apple pie is his absolute favorite. I made an apple pie that is one this website a while back, but I wasn't happy with it. So I was looking for a new apple pie recipe. My mother makes amazing pie crust; her pie crusts are legendary in our family and town. My pie crusts need help, major help, but I figured I could give it a shot for Grandpa's 90th birthday. This pie crust is one of the easiest and the best EVER! If you love apple pie, this is the recipe for you! I also had to chuckle, Grandpa has never had a drink in his life, but this crust has Apple Jack in it (it cooks out) but it seems fitting that Grandpa had some liquor on his 90th birthday. If you know him, please don't ever say anything. I think he would kill me. However, please make this pie and please think of him when you do. He's still doing well and I hope that I'm blessed enough to have him for a few more years.
I followed
Alton Brown's recipe , even layering the apples like he suggests, see the picture beside this. This pie is just awesome, light, flaky crust and delicious apple filling. I beg of you, make this pie!
Ingredients
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons Apple Jack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
Directions
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated. Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, cornstarch, jelly, cider, lime juice, and salt.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
**If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.
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