Classic Apple Pie With Shredded Dough Top
An amazing pie that features a quick-and-easy shredded dough topping that makes the pie look totally professional.This pie looks more like a fancy tart. I use a technique I often rely on that is perfect for new pie makes: semi frozen pie dough is shredded (like cheese) and showered on top of the filling. Once baked and dusted with confectioners' sugar, the pie is a stunning sensation of curls of golden pastry nesting on top of fresh fruit filling. Upgrades a typical apple into a European tart. I recommend a mix of McIntosh, Golden, Cortland, and Pink Lady Apples.
BetterBaking.com's Classic Pie Dough for a double crust 9 inch pie
6-8 cups peeled and pared apples
Prepare pie dough. Place half of dough in freezer. (You want to freeze it for about twenty minutes. Beyond that and it is too cold to work with, although, if you let it warm up a bit, it will be okay).
Prepare apples. Toss with lemon juice, cornstarch, sugar, and cinnamon.
Preheat oven to 425 F.
Line a 9 inch quiche pan with pastry dough. Mound fruit filling into quiche shell. Remove frozen dough from freezer. Shred on a hand grater. Spread shredded dough over top of the pie.
Place quiche pan on a cookie sheet and place on lower rack of oven. Bake twenty minutes then reduce heat to 400 F and bake until top is golden brown and you can see some juices bubbling through (about 45-55 minutes). Remove from oven and sift confectioner's sugar over top. Cool well before serving.
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