Comida Kraft
Recipe Box

Melting Pot Apple Pie

 paharts
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

0

What You Need

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Make It

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  • Sift flour, salt and nutmeg in a bowl. Cut in shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal. Sprinkle water onto the dough, one tablespoon at a time. Mix well with a fork after each sprinkling... If dough can be formed into a ball, you do not need the extra tablespoon of water. If it does not form a dough, add more water one TEASPOON at a time. Divide dough in two equal pieces. Wrap in waxed paper and let rest in refrigerator for fifteen minutes.
  • Preheat oven to 450° F. While dough is resting, mix together light brown sugar, granulated sugar, flour, cinnamon and salt. Set aside. Core, peel and slice apples. Toss with lemon, then with sugar and spices
  • Remove dough from refrigerator. On a floured surface with a lightly floured rolling pin, roll first ball of dough until it is 1 inch larger than upside down pie plate. Loosen dough from surface with a spatula. Put rolling pin in the middle of dough. Fold half the dough over the rolling pin, and lift to place evenly over pie plate. Push dough gently to fit snugly in the plate. Pour in 1/3 of the apple mixture. Toss remaining apples with pieces of mascarpone. Pour on top of apples already in pie. Roll second half of dough the same way as the first, and cover pie. Pinch edges together in a fluted pattern and trim excess dough from edges. Make four 1 inch slits around the top center of the crust or pierce at one inch intervals with a fork.
  • Bake for 10 minutes lightly covered with foil in preheated 450°F oven. Remove foil, lower heat to 350°F and bake for 35 to 40 minutes more or until crust is brown. Cool on a wire rack.

Notes

This apple pie started with Theresa Farrell who made the crust with lard. Her daughter, Mary Merz, changed lard to shortening, and passed on the recipe to her three daughters. They followed her recipe exactly, but an adventurous granddaughter added mascarpone. Contributor: Diana Farrell Serbe for Marisa Viola

Ratings & Reviews

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