Spring Cabiness | Medina EC
What’s not to love about fresh apple pie drizzled with an aromatic maple glaze? For the best flavor and texture, Cabiness makes a crust that uses both shortening and butter. She recommends slicing the apples as thinly as possible and using a mixture of sweet (Golden Delicious, Pink Lady) and tart (Granny Smith, McIntosh) varieties.
3 cups flour
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons salt
6–12 tablespoons cold water
6 cups peeled, thinly sliced apples
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 cup powdered sugar
3 tablespoons maple syrup
1. Preheat oven to 350 degrees.
2. CRUST: Using a pastry blender or your fingers, combine flour, shortening, butter and salt thoroughly until the mixture has the texture of pebbly, coarse meal. (Alternatively, you can pulse the ingredients in a food processor until just combined.)
3. Add cold water 1 tablespoon at a time to the dough until the flour mixture pulls together in a ball that’s neither too dry nor too sticky. Divide the dough in half. Roll out the first half on a floured surface and line the bottom of a pie pan with dough.
4. FILLING: Place the apple slices, sugar, flour and cinnamon in a mixing bowl and toss to combine. Pour the apple mixture into the dough-lined pie pan.
5. Roll out the remaining half of dough. Drape dough over the fruit and pan edges, fluting or crimping edges as desired. Cut several slits in the top dough to allow steam to escape.
6. Bake pie 45 minutes to 1 hour, until the crust is golden brown and the apples are tender.
7. GLAZE: While pie is baking, whisk together the powdered sugar and maple syrup until smooth. Drizzle syrup over the pie while it’s still warm. Pie can be served warm, at room temperature or cold.