Hy-Vee Recipes and Ideas

Directions

1. Step1

   For pastry, whisk together flour and salt in a large bowl. Cut in shortening and butter using a pastry blender until pieces are pea-size.

2. Step2

   Drizzle 1 Tbsp. ice water over flour mixture; gently toss with a fork. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather dough and gently press together. Divide dough in half; shape into 2 balls. Flatten each into ½-in.-thick disk. Wrap each in plastic wrap. Refrigerate for 30 minutes or up to 2 days.

3. Step3

   If chilled for more than 1 hour, let pastry dough disks stand at room temperature for 15 minutes. Roll one disk, from center to edge, on a lightly floured surface into a 12½-in. round. Transfer pastry to a deep 9½-in. glass pie plate. Trim pastry ½ in. beyond the edge of pie plate; refrigerate.

4. Step4

   Preheat oven to 375 degrees. For filling, stir together brown sugar replacement, flour, apple pie spice and salt in a large bowl. Add Granny Smith and Pink Lady apples, and lemon juice; toss to coat.

5. Step5

   Roll out remaining pastry disk, from center to edge, on a lightly floured surface into a 12-in. round. Fill pastry shell with apple mixture; sprinkle with chopped butter. Place the 12-in. pastry round on filling. Trim top pastry 1 in. beyond edge of pie plate. Fold top pastry under bottom pastry edge. Press together to seal; crimp edge as desired. Cut several ¾-in. slits in top pastry.

6. Step6

   Bake for 55 to 60 minutes or until apples are tender and pastry is golden brown. If necessary, cover edges with foil during the last 15 minutes of baking to prevent over browning. Cool on wire rack before serving. Serve with ice cream, if desired.