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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor fitted with the steel blade, mix the flour, salt, and sugar. Add butter and mix in five 1-second bursts. Add shortening and continue mixing until flour is pale yellow and resembles coarse cornmeal, four or five more 1-second pulses. Turn mixture into medium bowl. | 2. To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse. | 3. Sprinkle 6 tablespoons ice water over mixture. Press mixture together with broad side of rubber spatula, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough gently until cohesive and divide into two equal balls. Flatten each into a disk a little larger than the length of your hand. Dust lightly with flour, wrap separately in plastic, and refrigerate 60 minutes or up to 2 days before rolling. | 4. When ready to make, remove dough from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. Adjust oven rack to center position and heat oven to 425°F. | 5. Roll one dough disk on a lightly floured surface into a 12 inch circle. Fold dough in quarters, then place dough point in center of 9 inch Pyrex regular or deep dish pie pan. Unfold dough. | 6. Gently press dough into sides of pan leaving portion that overhangs lip of pie plate in place. Refrigerate while preparing fruit. | 7. Peel, core, and cut apples into 1/2 to 3/4 inch slices and toss with 3/4 cup sugar and lemon juice and zest through allspice. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. | 8. Roll out other dough round and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar. | 9. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups	unbleached	-	-	-	-
salt	1	teaspoon		-	-	-	-
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
butter	12	tablespoons	unsalted chilled cut	1221.768	0.1022	1.4484	138.2114
vegetable shortening	8	tablespoons	chilled	921.6	0.0	0.0	102.4
ice water	8	tablespoons		0.0	0.0	0.0	0.0
cooking apple	4			-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
sugar	1	tablespoon		604.485	151.197	0.0	0.0
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
salt	1/4	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
cinnamon	1/4	teaspoon	ground	-	-	-	-
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
egg white	1		beaten	17.16	0.2409	3.597	0.0561

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.