Dutch Apple Of Her Eye Pie

“This is one of my favorite pies to make. The recipe is from the New Basics Cookbook by Rosso and Lukins, (my favorite recipe book!).” – Papa J

Dutch Apple Of Her Eye Pie

Crust

  • 3 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1 tsp dry mustard
  • pinch of salt
  • 8 tbsp (1 stick) unsalted butter, cold
  • 1/3 cup solid vegetable shortening, cold
  • 3/4 cup shredded sharp cheddar cheese
  • 6-8 tbsp ice water

Filling

  • 8 tart apples (granny smith)
  • 4 tbsp unsalted butter, melted
  • 1/2 cup plus 2 tbsp sugar
  • 3/4 tsp ground cinnamon
  • 1 tsp grated lemon zest
  • 1 tsp vanilla
  • 4 tbsp heavy cream

Topping

  • 1 tsp sugar
  • pinch of ground cinnamon

Prepare the pastry dough:

  1. Combine the flour, sugar, mustard, and salt in a mixing bowl and toss well to blend.

    Using your fingertips, cut in the butter and shortening until the mixture forms small clumps.

    Add the cheese, and work it in until the mixture resembles coarse crumbs.

    Sprinkle the water, 2 tablespoons at a time, over the mixture and toss with a fork until the mixture can be gathered into a ball.

    Knead it once or twice in the bowl and divide it into slightly unequal halves.

    Wrap both halves and chill in the refrigerator for 45 minutes.

    Preheat the oven to 350.

Prepare the filling:

  1. Core, halve, and peel the apples. Cut them into 1-inch chunks.

    Combine the apples and melted butter in a large bowl.

    Add the remaining filling ingredients and toss until the apples are evenly mixed.

  2. Roll the smaller portion of chilled dough out on a lightly floured surface to form a 12-inch circle.

    Transfer it to a 10-inch pie plate and press it into the bottom and sides of the plate.

    Trim the dough, leaving a 1-inch overhang.

    Reserve any excess dough.

    Roll the larger portion of dough out to form a slightly larger circle.

    Fill the pie plate with the apple mixture, mounding it slightly.

    Brush the edge of the bottom crust with water.

    Transfer the top crust over the apples, tucking it slightly inside the rim.

    Trim off any excess, allowing a 1-inch overhang.

    Seal the edges of the crusts together with a fork and crimp decoratively. Trim away any remaining excess pastry.

Prepare the topping:

  1. Mix together the sugar and cinnamon.

    Prick the top crust with a fork in several places and cut a small vent in the center.

    Brush the top lightly with water, and sprinkle it with the cinnamon sugar.

  2. If you like, cut out shapes, such as leaves or apples, from the dough trimmings and decorate the top crust with them.

    Bake until the filling is bubbling and the top is golden, 1 1/4 hours.

    10-minutes before the pie has finished baking, pour 4 tablespoons of heavy cream through a tiny hole in the center of the top crust.