Heavenly Apple Pie
February is the month of love. What says "I love you" better than home-made Apple Pie? Here is one of my favorites, compiled from several recipes (Mom, Barefoot Contessa)

First, make the pie crust.

Ingredients for pie crust

• 2 cups flour
• 1 3/4 sticks unsalted butter, fresh from fridge and cut into chunks
• 1/4 cup Crisco solid shortening
• 1/4 tsp salt
• 4-6 Tbsp ice water

Use the metal blade of the food processor.  Pour flour and salt into food processor, add butter and shortening.  Pulse (process in short bursts) till crumbly and about the size of peas.  Do not over-pulse.  Add ice water, 1 Tbsp at a time, pulsing briefly after each addition.  Continue adding water until mixture pulls away from sides and forms a ball.  Do not add too much water or the dough will be tough.  Dump onto wax paper, wrap, and refrigerate 30 minutes. Begin making filling.

Ingredients for apple pie filling

• 2 - 2 1/2 pounds Granny Smith apples, cored, peeled and quartered
• 1/2 pound Braeburn or Macintosh apples, cored, peeled and quartered
• 1 Tbs each lemon zest and orange zest
• 2 tsp freshly squeezed lemon juice
• 1 tsp freshly squeezed orange juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp allspice

Place apples in a large mixing bowl. Sprinkle with zests and lemon and orange juices, gently stirring to coat the fruit. In a separate bowl, combine dry ingredients. Pour over apples and gently mix until apples are coated.

February 2011