4-5 cups of sliced rome apples
2 tbsp instant tapioca
3/4 cup sugar
sprinkle of nutmeg (plus some)
sprinkle of cinnamon (plus some)
3 cups all-purpose flour
1 tsp salt
1 tsp sugar
12 tablespoons butter, sliced thin
1/4 cup crisco
1/2 cup ice water
Note: keep the crisco and butter in the fridge when not using it. It should be very cold for this recipe.
1. Mix the apples, tapioca, spices, and sugar and let sit for about 90 minutes to get juicy. I like to let it set for closer to 2 hours minimum. If you have time to spare, it just helps it get juicier.
2. In a food processor, combine the dry ingredients for the crust and pulse a few times until mixed.
3. Add the crisco and butter and pulse 8-12 times until the butter forms in pea-sized balls. I've never had balls form. Basically you want to make sure there are no large clumps of butter left.
4. With the food processor running, pour in the ice water and process until a ball of dough forms.
5. Remove dough, wrap in plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 400. Cut the dough in half and place half on a floured surface. Roll the dough out very thin in a circular shape. Flour and turn the dough often to prevent sticking.
7. Fold the rolled dough in half and lay over a 10 inch pie dish. Unfold to cover the dish. Press into place.
Note: Dough is best when handled the least. The less you roll and handle it, the better it "behaves."
8. Fill the crust with the apple mixture. Sprinkle on a bit more cinnamon and nutmeg.
9. Roll out the other half of the dough and cover the filling.
10. Press the edges of the dough together to seal and cut slits in the top crust with a knife.
11. Bake for 50 minutes on a baking sheet. Allow to stand for 4 hours before serving.
Serve warm or room temperature with vanilla ice cream and whip cream!
The Food Whore