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Apple Pie The New York Times Magazine, April 2, 1972 Raymond A. Sokolov Yield: 6 servings Pastry: 2 cups flour 1 tsp. salt ¼ cup water ⅔ cup shortening Filling: 2¼-inch-thick slices fat, salt pork, diced (about one cup) 6 large tart apples, peeled 1 cup sugar 1/8 tsp. cinnamon 1/8 tsp. nutmeg Preheat oven to 450o. Place the flour and salt in a bowl for the pastry. Remove ⅓ cup of the flour mixture to a small bowl and stir the water in to make a paste. Set aside. Add the shortening to the remaining 1⅔ cups flour in the bowl and, with two knives or a pastry blender, cut it in until the pieces are the size of small peas. Add the paste to the shortening mixture and mix to a dough with the fingers. Render the salt pork pieces in a skillet until they are crisp. Set pieces and accumulated fat aside. Roll one-half of the dough out to 1/8-inch thickness on a lightly floured board. Line a 9-inch pie plate with the pastry. Core and then slice the apples into the lined pie plate. Mix together the sugar, cinnamon and nutmeg and sprinkle over the apples. Pour the pork pieces and the fat over the apples. Roll out the remaining pastry to 1/8-inch thickness and cover the pie. Seal and decorate the edges. Make steam holes and bake 10 minutes. Reduce the oven heat to 350o and bake 30 to 40 minutes longer or until pastry is cooked and apples tender. Note: This crust is not flaky but munchy and rich and was a prize-winner 10 times at the Ohio State Fair. |
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