Shoofly Pie
This cake is excerpted from American Cake, a beautiful new book by Nashvillian Anne Byrn, (aka The Cake Mix Doctor).
Inspired by a plethora of over-the-hill apples in the bottom of the crisper, and a quiet, slow Saturday in winter, we made this classic double crusted apple pie. No tricks, no ginger, no gluten-free ingredients, just simple apples, cinnamon and sugar in a flaky double crust straight from the side of the Crisco can from 25 years ago. Yay! Pie pastry is super quick to make in the food processor, but you can make it by hand as well. Just mix the dough ingredients with your hands or a pastry blender until the texture of coarse sand.
Ingredients
Double Crust Pie Pastry
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 stick cold butter, cut into small pieces
- 4 tablespoons cold lard or butter, cut into small pieces
Apple Filling
- 2 1/2 pounds apples (we like to use different varieties, see tart, some sweet), peeled and sliced
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2/3 cup sugar (mixture of turbinado and white)
- 1 teaspoon salt
- 1-2 tablespoons Fresh lemon or lime juice
Preparation
1. To prepare crust, place flour, salt and sugar in a food processor. Pulse. Add cold butter and lard (or all butter). Pulse 10-15 times or until mixutre is the texture of coarse sand. Gradually add water, pulsing until dough forms a ball. Remove from processor, flatten into a circle and cut into 2 pieces. Wrap each in wax paper and chill 30 minutes to an hour.
2. Preheat oven to 425F. Roll out both dough balls to 11 inches. Place one in bottom of 9-inch pie plate.
3. Combine apples, flour, sugar, cinnamon, salt and lemon juice. Mix gently. Place in prepared dough. Top with remiang dough, crimp edges. Place pie on a baking sheet. Bake 30 minutes. Reduce heat to 350F and bake 30 minutes longer or until juices are bubbly. Serves 8-10.
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