Shelly's Recipe

IRISH APPLE PIE

Category: Pies - Fruit

11/2 cups flour
3/4 cup cake flour
1/2 tsp salt
1 tbsp white sugar
1 cup unsalted butter
3 tbsp shortening
1/4 cup sour cream
1/8 tsp lemon juice

5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tbsp flour
1/2 tbsp ground nutmeg
1/8 tsp lemon juice

1 egg, beaten

Preheat oven to 350. Grease a 9 inch pie pan.

To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.

Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.

To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.

Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.

Bake at for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.