New England Apple Pie

---------- Recipe via Meal-Master (tm) v8.03

Title: NEW ENGLAND APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 8 servings

----------------------FLAKY PIE DOUGH----------------------
1 1/4 c Bleached flour
1/4 ts Salt
1/8 ts Baking powder
1/2 c Cold unsalted butter
2 tb Cold water (2 to 3 Tbsp)

-----------------------CRUMB TOPPING-----------------------
1/3 c Light brown sugar, packed
1 c Bleached flour
6 tb Unsalted butter, melted

--------------------------FILLING--------------------------
2 1/2 lb Firm tart apples
- (Granny Smith, Pippin,
- Golden Delicious, Rhode
- Island, Northern Spy,
- as available)
2 tb Flour
1/3 c Granulated sugar, light
- brown sugar or combinatio
1 ts Ground cinnamon
1 ts Finely grated lemon zest
- (yellow peel only)
3 tb Cold unsalted butter

FLAKY PIE DOUGH: Combine flour, salt and baking powder
in work bowl of food processor and pulse 2 to 3 times
to mix. Cut butter into 8 pieces and add to bowl.
Pulse rapidly about 15 times, until mixture resembles
coarse cornmeal and no large pieces of butter remain
visable. Add 2 tablespoons water and pulse 4 or 5
times to mix checking to see if most, but not all, of
dough forms a ball. If dough remains dry, add
remaining 1 tablespoon water, sprinkling it on dough
and pulsing again 4 or 5 times. Remove dough from
processor and quickly form into ball with floured
hands. Place dough on piece of lightly floured plastic
wrap. Lightly flour top of dough and cover top with
plastic wrap. Press with palm of hand to form dough
into a 6-inch diameter disk. Refrigerate dough while
preparing topping.
CRUMB TOPPING: Combine brown sugar and flour in mixing
bowl. Add butter and stir in evenly. Set mixture
aside 5 minutes. Then, using fingertips, break
mixture into 1/4- to 1/2-inch crumbs. Set aside.
DOUGH PREPARATION: Remove dough from refrigerator and
place on flat work surface. Roll dough, still between
sheets of plastic, to 12-inch disk. Peel off top
plastic and ease dough into 9-inch pie pan. Gently
press dough into pan and peel off top plastic. Trim
excess dough to within 1/2-inch of pan edge, turning
excess dough under around edges; flute edges. Chill
pie shell while preparing Filling. FILLING: Peel,
halve and core apples; cut into 1/2-inch pieces.
Place apples in bowl with sugar, flour, cinnamon and
lemon zest, tossing well to combine. Place filling in
dough-lined pan, mounding it slightly in center. Dot
filling with butter and cover with reserved Crumb
Topping. Bake pie on bottom rack 15 minutes at 400
degrees. Lower temperature to 350 degrees and move
pie to middle rack. Bake 20 to 30 minutes longer,
until crust edges are deep golden brown and juices
just begin to bubble up. Cool pie on rack and serve
warm or at room temperature. Makes 8 servings.

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