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Dinner Food Kitchen Lunch Meal

Institute's Best Apple Pie

Ingredients & Directions

2 1/4 c All-purpose flour
1/2 ts Kosher salt
2 tb Granulated sugar
11 tb Sweet butter; cut into
-1/4-inch cubes and kept
7 tb Vegetable shortening;
-hydrogenated (kept
4 -(up to)
5 tb Ice water

6 -(up to)
7 Smith apples; peeled, cored,
-and cut into 1/2-inch
3/4 c Sugar
2 1/4 ts All-purpose flour
1/2 ts Ground cinnamon
1 tb Sweet butter; cut into small
1/8 ts Salt

Date: Fri, 14 Jun 1996 11:44:22 -0500

From: TeAntae Turner tturner@GRAPHSOFT.COM

Source: The Disney Institute, From Studio Bakery

Pie Dough Preparation: Combine flour, salt, and sugar in food processor
with steel blade. Drop butter pieces into flour mixture and allow then to
become coated with flour using fingers to coat. Using 5 1-second bursts,
cut butter into flour. Add shortening. Continue until flour is light yellow
and looks like course cornmeal. Be sure butter pieces are no larger than a
medium-sized pea. Use 1-2 more bursts to get the desired size grain. (This
whole procedure is done completely by hand in class). Remove mixture and
place into a bowl. Sprinkle 3 tablespoons of ice water over mix. Use rubber
spatula to fold over and press mixture together. Dough should start to
combine together, add more ice water (1 tablespoon at a time, if needed).
Form into 2 dough balls with your hands; one slightly larger than the
other. Flatten them into 4- or 5-inch wide discs. Sprinkle lightly with
flour, wrap in plastic, and chill for 30 minutes.

Filling Preparation (after preparing apples): Peel, core, and cut apples
into 1/2-inch wedges. Combine apples and the next four ingredients into a
bowl. Allow apples to stand and shrink (10-12 min.). Place oven rack in
the lowest position in the oven. With a rolling pin roll the larger of the
two discs into an 8-inch circle about 1/8-inch thick. Roll the dough onto
the rolling pin, and then drape over a 9-inch pie tin (preferably glass for
even heat distribution). Pour apple mixture into pie tin with any juices
and scatter butter pieces over all. Roll the smaller dough disk similarly
into a 7-inch round disc (make sure to flour the board). lay it on top of
the apple-filled bottom crust and trim any top and bottom dough edges about
1/4-inch past the the pie tin lip. Fold this piece of dough underneath
itself so that the folded edge is flush with the pan lip. Crimp dough edges
all the way around (a fork works well). Now cut right angle sluts into top
of pie dough to allow steam to escape. Sprinkle remaining sugar over the
top. Set pie onto a cookie sheet pan and bake at 400’F (until light brown;
about 35 minutes). Reduce oven temperature to 350’F and continue to bake
until crust is a rich golden brown and apples can be cut easily with a for
or small knife. If pie starts to brown before apples are done, place
aluminum foil over it to inhibit browning.

Remove the pie from the oven, transferring it to a wire rack. Allow the pie
to cool 45 minutes before cutting. Best when eaten on the same day of


From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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