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Topless Apple Pie

Ingredients

Crust:
- 125g flour
- 1/2 tsp salt
- 1/3 cup vegetable shortening
- 3-3.5 Tbsp ice water

Filling:
- 7 Granny Smith apples, peeled and sliced into wedges
- 1 large apple (e.g. Fuji), peeled and sliced into wedges
- 1/3 cup sugar
- 2 Tbsp flour
- 1 Tbsp cornstarch

- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- zest and juice of one lemon

Directions

Peel apples, and slice into wedges, 16 per apple. Put in a colander over a bowl and sprinkle with 1/2 of the sugar. Let drain for about two hours.

Preheat oven to 400F.

For the crust, combine flour and salt. Cut in shortening in two batches. Add ice water 1/2 Tbsp at a time until the dough comes together but is not wet. Chill 15 minutes to ease rolling out. Roll out in a cirlce (easiest between two layers of wax paper) and line a 9" pie dish. Cut edges.

Put apples in a large bowl. Combine 2 Tbsp flour, cornstarch, remaining sugar, and cinnamon. Sift mixture oven apples and stir to combine. Add lemon zest, and then stir in lemon juice.

Layer apples in a circular pattern in the pie dish, layer by later.

Bake at 400F for 15 minutes. Reduce temperature to 350F, lightly cover with foil, and bake an addition 50-60 minutes. Let pie cool completely before serving; this allows the pectins to set up and keeps the pie well-formed when cut and served.

Serving Size: makes 8 slices of pie

Number of Servings: 8

Recipe submitted by SparkPeople user SPKRAUSE.