Apple Pie

Apple Pie with Hazelnut Crust

Yield: Makes 8 to 10 servings

2 1/2 cups all purpose flour
3/4 cup hazelnuts, toasted
2 tablespoons (packed) golden brown sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch   cubes
5 tablespoons frozen lard or solid vegetable shortening, cut into 1/2-inch   cubes
4 tablespoons (or more) ice water

3 1/2 pounds Granny Smith apples (about 6 large), peeled, cored, cut into   1/3-inch-thick slices (about 6 cups)
1/2 cup plus 1 tablespoon sugar
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 tablespoon (scant) ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted


Vanilla ice cream

For crust:
Blend flour and hazelnuts in processor until nuts are   finely ground. Add brown sugar and salt; blend 20 seconds. Add butter and   lard; using on/off turns, process until mixture resembles coarse meal.   Transfer mixture to bowl. Add 4 tablespoons ice water; stir until moist   clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather   dough together; divide into 2 equal pieces. Form each into ball; flatten each   into disk. Wrap each in plastic wrap and chill 1 hour.

For filling:
Position rack in bottom third of oven and preheat to 400°F.   Toss apples, 1/2 cup sugar, brown sugar, flour, and cinnamon in large bowl.   Roll out 1 dough disk on generously floured surface to 12-inch round,   rotating crust often to prevent sticking. Generously flour 11- or 12-inch   tart pan bottom. Slide tart pan bottom under dough round. Carefully slide   dough round into 9-inch pie dish. Press crust onto bottom and up sides of   dish; pinch and press to seal any cracks. Spoon filling into crust; drizzle   with melted butter.

Roll out second dough disk on generously floured surface   to 13-inch round. Slide same floured tart pan bottom under dough round.   Carefully allow dough round to slide off tart pan bottom onto pie filling;   pinch to seal any cracks in crust. Press top crust and bottom crust together   at edge. Fold edge under; crimp decoratively. Cut X in center of top crust.   Brush top crust lightly with milk. Sprinkle with remaining 1 tablespoon   sugar. Transfer pie to rimmed baking sheet. Bake pie 30 minutes. Reduce oven   temperature to 350°F. Bake pie 25 minutes. Cover crust edges with foil collar   to prevent overbrowning; continue baking until crust is golden, apples are   tender, and juices are bubbling thickly in center, about 20 minutes longer.   Transfer pie to rack and cool. Serve with ice cream.

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