Thanksgiving Apple Pie

Looks wonderful doesn't it? We used the recipe that we had collected from a pie-making class.

For those who prefer not to squint  the recipe is below.

That recipe calls for mixing the dough in a food processor. Well - we wanted to follow directions but do not have a decent food processor, so we had to work with what we had:

Somehow, we were able to mix up all of this in that little guy...and it turned out just fantastic....though next time, if by then we do not have a decent food processor, I'll stick to a pastry cutter!

Flaky Pie Dough

from Baking Arts

yields 1 double crust of 2 bottom crusts

2.5 cups All-Purpose Flour

1 tsp salt

2 tbsp sugar

6 oz butter, chilled (1.5 sticks)

1/4 cup vegetable shortening or lard 

1/2 cup cold water + more if needed

For best results on warm days, chill flour in a covered metal bowl for 30 minutes. Place dry ingredients and shortening or lard in the bowl of a food processor and pulse for 15 seconds until it has the appearance of sand. Add the butter and pulse in 1 second increments until the butter is no larger than small  pebbles. 

Turn mixture into a mixing bowl and drizzle in almost all of the water. Fold together using a plastic scraper or spatula. Add additional water, if needed, to blend all the ingredients. Chill for 2 hours before using. Can be frozen for several months.

Rolling and Forming:

Lightly flour table and dough on both sides. Work rolling pin over the dough to help soften and flatten. Begin rolling dough, pivot dough frequently to keep dough a round shape and to check for sticking. Dust with flour as required. Press edges together if they crack. Roll dough to 1/8" thick. Place dough into a 9" pie pan. Allow dough to rest in bottom edges of pie tin. 

Trim dough 1/2 past the edge of the pie tin. Chill and rest dough before filling and topping with second crust. 

If creating a single crust pie, fold overhanging edge under itself so the dough is resting on the edge of the pie tin. Crimp edges of dough. 

For double crust pie, after placing second rough of dough on top, trim top crust to 1/2 inch and fold the bottom and top edges of dough under and crimp.