Apple Pie - T-Fal Kaleo StoreAway Manual De Instrucciones

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"
Easy as Pie " Pie Crust
Makes enough for two pies, or one two-crust pie
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons unsalted butter
4 tablespoons shortening or lard
1/4 cup, plus 2 tablespoons ice water
2 tablespoons apple cider or white vinegar
Insert the chopping blade. Combine flour, sugar, and salt in the food processor bowl and pulse to com-
bine. Add butter and shortening and pulse until crumbs form, about 30 seconds.
Gradually pour the vinegar and water through the hole in the food pusher. Process until the dough
forms into a ball. Stop the food processor immediately. Remove dough, divide in half. Flatten into two,
equal rounds,1/2-inch thick, wrap separately in plastic wrap and refrigerate at least 2 hours or for up to
one day.

Apple Pie

makes 1 pie
1 recipe «Easy as Pie» pie Crust, chilled
3 lbs Granny Smith apples
2 tablespoons freshly squeezed lemon juice
3/4 to 1 cup sugar, plus extra for sprinkling on top
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons heavy cream or milk
Preheat oven to 425 degrees F.
Peel and core apples. Cut into 1/2-inch thick slices. Place in a large mixing bowl and sprinkle with the
lemon juice. Combine the sugar, flour, cinnamon, and salt in a small mixing bowl. Sprinkle over the
apples and stir to combine.
Sprinkle both sides of chilled dough with flour and roll out into 14-inch-rounds; sprinkle with additional
flour on both sides as needed. Fold one piece of dough in half and place in a greased pie pan. Unfold
and gently press dough into the pan leaving the excess hang over the edge taking care not to stretch
the dough.
Place the prepared filling in the prepared pan, mounding a bit in the center. Dot with the two tables-
poons of butter. Place the remaining rolled out crust on top of the pie. Press the edges together and
trim leaving a 1/2-inch overhang from the edge of the pan. Fold under to form a high edge and pinch
to crimp or flute.
Cut a 1-inch circle in the center of the top crust and remove. Brush the top, but not the edges, with the
heavy cream or milk. Sprinkle with about 1 tablespoon of granulated sugar. Bake 20 minutes, lower
heat to 375 degrees F and bake another 30 to 40 minutes, or until the crust is golden and is filling
bubbling.
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