TheFoodTasting

Desciption

came across this in the seattle times. pie without an exquisite crust is simply not the real thing. they said, "white house pastry chef bill yosses' light, flaky pie crusts have earned him the nickname "the crustmaster" from president barack obama." this recipe is adapted from bill yosses, white house pastry chef - hope this version is as good as the one being served in the white house. note it makes use of lard, the secret of all great pastry. just in time for prime pie making! use a good cooking apple for this pie.

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Low-protein #Pies-and-tarts #Desserts #Fruit #American #Southern-united-states #Oven #Fall #Holiday-event #Winter #Pies #Dietary #Christmas #Thanksgiving #Seasonal #Low-in-something #Apples #Equipment #4-hours-or-less

Steps

1. To make the crust
2. In a food processor pulse together the flour
3. Sugar and salt
4. Add the butter and lard
5. Then pulse briefly until the mixture forms small crumbs
6. Add the ice water and pulse just until a dough forms
7. Divide the dough into 2 pieces and shape into discs
8. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight
9. To prepare the pie shell
10. On a floured surface roll out one disc to a 14-inch circle
11. Transfer the dough to a lightly greased
12. Deep 9-inch pie pan
13. Leaving a 1 inch overhang
14. Refrigerate the crust in the pan for at least 30 minutes or overnight
15. When ready to bake the bottom crust
16. Heat the oven to 375f line the cold crust with foil and fill with baking weights
17. Rice or dry beans to hold it in place
18. Bake the pie shell for 30 minutes
19. Leave the oven on once the crust is done
20. Meanwhile
21. Prepare the filling
22. In a large saucepan
23. Toss together the apples
24. Sugar
25. Honey
26. Cornstarch
27. Vanilla
28. Cinnamon and lemon zest and juice
29. Let sit for 20 minutes
30. Bring the fruit mixture to a boil over medium heat
31. Cook
32. Stirring occasionally to prevent sticking
33. Until the fruit thickens
34. Let cool
35. When the bottom crust is baked and the filling has cooled
36. Pour the fruit into the crust
37. Roll out the second disc of dough to about 12 inches
38. In a small bowl
39. Beat the egg with the salt
40. Use a pastry brush to brush the egg on the edges of the cooked crust
41. Place the top crust over the filling
42. Gently crimp the top crust
43. Sealing the pie around the edges
44. Puncture the top of the crust with a paring knife in several places to create steam vents
45. Brush egg wash over the crust
46. Then sprinkle with sugar
47. Bake for another 30 to 40 minutes
48. Or until the filling is bubbling and the top crust is golden brown
49. Let cool for 1 to 2 hours before serving