A two-crust apple pie with a blind-baked shell, spiced apple filling thickened with reduced cream, and a buttery streusel topping.
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| prepPreheat oven to 350°F / 175°C for blind baking | |||||||||||
| 180 ml all-purpose flour (for crust) | Process flour, sugar & salt until combined | Add butter & shortening, pulse until curds form | Add remaining flour, pulse until evenly distributed | Fold in vodka & water until dough holds together | Roll out to 13-inch circle, transfer to pie plate | Trim, flute edges, refrigerate at least 2 hrs | Blind bake 350°F / 175°C, 40 min with foil & sugar | Transfer apples to crust, pour reduction over | Sprinkle streusel evenly over filling | Bake 425°F / 220°C, 10–20 min until golden brown | Cool to room temperature, then serve |
| 1 tablespoon granulated sugar | |||||||||||
| ½ teaspoon salt | |||||||||||
| 85 g cold unsalted butter, cut into ¼-inch slices | |||||||||||
| 55 g vegetable shortening, chilled, cut into 2 pieces | |||||||||||
| 2 tablespoons ice water | |||||||||||
| 2 tablespoons vodka, chilled | |||||||||||
| 5 large Granny Smith apples, about 1.1 kg | Peel, quarter, core & slice apples ¼ inch thick | Toss apples with sugar, cinnamon & salt | Add apples, cook covered 10 min until tender | Drain apples, reduce juice with cream 5 min | |||||||
| 4 large McIntosh apples, about 900 g | |||||||||||
| 50 g granulated sugar | |||||||||||
| ½ teaspoon ground cinnamon | |||||||||||
| Pinch of salt | |||||||||||
| 30 g unsalted butter | Heat butter until foaming subsides | ||||||||||
| 120 ml heavy cream | |||||||||||
| 250 g all-purpose flour (for streusel) | Increase oven to 425°F / 220°C | Combine flour & sugars, drizzle with butter, toss | |||||||||
| 75 g light brown sugar | |||||||||||
| 65 g granulated sugar | |||||||||||
| 100 g unsalted butter, melted | |||||||||||
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