Recipe: Double Crust Apple Pie with Spice Crust

DOUBLE CRUST APPLE PIE WITH SPICE CRUST

FOR THE SPICE CRUST:
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg (preferably freshly grated)
2 tsp granulated sugar
1/4 tsp salt
1 cup unsalted butter, cut in small chunks and thoroughly chilled
1/2 cup ice water
FOR THE PIE:
1/4 cup fresh lemon juice
6 cups baking apples, peeled and sliced
1 cup granulated sugar
3 tbsp all purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp unsalted butter

TO MAKE THE SPICE CRUST:
In a large mixing bowl, stir together the dry ingredients for the spice crust.

With pastry blender (do not use mixer to prepare this dough), combine and cut small chunks of butter into dry ingredients until they form tiny pieces the consistency of cornmeal. Do not mix to a paste.

With a tablespoon, sprinkle cold water into mixture while tossing with fork; add and blend in a tbsp of ice water at a time, until dough is forming into ball. As soon as mixture starts to bind together, stop mixing; otherwise it will become tough.

Pat dough into the shape of a ball, then wrap with plastic wrap and place it into refrigerator until firm, about 20 minutes.

Roll half the crust to fit a 9-inch pie pan. The other half should be rolled, at the appropriate moment, to approximately 1/4-inch thickness to cover pie.

Pre-position rack in center of oven. Preheat oven to 400 degrees F.

TO MAKE THE PIE FILLING:
In large bowl filled with water, add 1/4 cup lemon juice. As you peel and slice apples, place them into water until ready to use. To minimize sogginess and loss of flavor, do not leave apples in water for long periods of time.

In separate bowl, combine 1 cup sugar, 3 tablespoons flour, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and cloves; set aside.

Drain apples fully, then add dry ingredients to fruit and toss thoroughly until well coated.

TO MAKE AND BAKE THE PIE:
Place mixture into prepared bottom crust. Cut 2 tablespoons butter into small squares; place atop apple mixture. Roll out top crust. Cover fruit with prepared dough and seal edges by crimping. Use tip of a sharp knife to cut 1 or more small holes in center of top.

Bake pie until light brown, about 50 minutes.

Servings: 8
Adapted from source: Bradford Herald, October 1994