Easy Apple Pie with your Food Processor

This quick and easy apple pie can be created all in your Cuisinart food processor.

Ingredients:

For a double crust pie:
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, cut in
1/2-inch pieces, well chilled
2 tablespoons vegetable shortening, cut in 1/2-inch pieces, well chilled
5 to 8 tablespoons ice water

for filling:

2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2 pounds apples (see note), peeled,
cored and quartered
1-1/2 tablespoons fresh lemon juice

Instructions:

Crust:
Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well-chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a pea.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disc about 6 inches in diameter (two discs for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using.

To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400° F.

Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes.

Filling:

For the apple filling

Sprinkle sugar, flour, spices into the work bowl. Insert the medium slicing disc. Place the apple quarters in the feed tube. Use medium pressure to slice. Repeat toslice all apples. Drizzle with lemon juice.

To assemble and bake the pie

Arrange rack in lower third of oven. Preheat oven to 400° F. Dust the chilled dough lightly with flour and place on a lightly floured surface.

Roll the dough into a 15-inch round, rolling from one edge to the opposite edge, rotating the dough as you go, and adding just enough flour to keep it from sticking to the counter or pin. Do not roll back and forth.

When it has been rolled to size, gently fold it in half, then in half again. Lift carefully and center in a 9-inch deep-dish pie plate. Unfold, and let the pastry settle into the pan. Trim edges to an even 1/2-inch overhang. Brush rim of pastry with water and fold in; press and seal. Use fingers or fork to crimp decoratively.

Turn the apples and flour mixture out of the work bowl directly into the prepared pie crust.

Spread apples evenly and sprinkle with reserved crumb topping. Place pie on rack in preheated oven (may place foil or baking sheet on rack underneath to catch drips).

Bake until browned and bubbly, about 55 to 60 minutes.

If crust or topping appears to brown too quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving.