Tuesday, October 11, 2016


1 1/4 cups White Lily (a Southern staple) all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup shortening, chilled and cut into small pieces
1 1/2 tsp sour cream
2-3 tbsp ice water

Combine flour, salt and sugar; cut in the butter then shortening until mixture is crumbly. Add the sour cream and lightly work in to the crumbly mixture until you can form a ball. Pour 1 1/2 teaspoons of ice water over dough and press down with a rubber or silicone spatula. Add more water, a drop or two at a time untilyou have a soft ball. Form into a disk, dust lightly with flour, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.

Roll out dough and place into a lightly buttered 9-inch pie plate. Refrigerate while you make the apple filling.

Preheat oven to 375.

1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 tbsp White Lily all-purpose flour
2 tsp apple pie spice*
2 large eggs
5 medium Granny Smith or other tart apples, peeled and chopped
Vanilla ice cream for serving, optional

Using a mixer, combine butter, sugars, salt, flour, and apple pie spice. Add the eggs, one at a time, mixing after each. Stir in the chopped apples by hand.

Pour the filling into the refrigerated crust and bake at 375 30-35 minutes or until set. Cool completely on a wire rack before cutting to serve. Delicious with vanilla ice cream.

*May substitute 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp allspice.

Note: File Photo

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