---------- Recipe via Meal-Master (tm) v8.03
  
       Title: NEW ENGLAND APPLE PIE
  Categories: Desserts, Pies, Fruits/nuts
       Yield: 8 servings
  
 ----------------------FLAKY PIE DOUGH----------------------
   1 1/4 c  Bleached flour
     1/4 ts Salt
     1/8 ts Baking powder
     1/2 c  Cold unsalted butter
       2 tb Cold water (2 to 3 Tbsp)
 
 -----------------------CRUMB TOPPING-----------------------
     1/3 c  Light brown sugar, packed
       1 c  Bleached flour
       6 tb Unsalted butter, melted
 
 --------------------------FILLING--------------------------
   2 1/2 lb Firm tart apples
            - (Granny Smith, Pippin,
            - Golden Delicious, Rhode
            - Island, Northern Spy,
            - as available)
       2 tb Flour
     1/3 c  Granulated sugar, light
            - brown sugar or combinatio
       1 ts Ground cinnamon
       1 ts Finely grated lemon zest
            - (yellow peel only)
       3 tb Cold unsalted butter
  
   FLAKY PIE DOUGH: Combine flour, salt and baking powder
   in work bowl of food processor and pulse 2 to 3 times
   to mix.  Cut butter into 8 pieces and add to bowl.
   Pulse rapidly about 15 times, until mixture resembles
   coarse cornmeal and no large pieces of butter remain
   visable.  Add 2 tablespoons water and pulse 4 or 5
   times to mix checking to see if most, but not all, of
   dough forms a ball.  If dough remains dry, add
   remaining 1 tablespoon water, sprinkling it on dough
   and pulsing again 4 or 5 times. Remove dough from
   processor and quickly form into ball with floured
   hands. Place dough on piece of lightly floured plastic
   wrap.  Lightly flour top of dough and cover top with
   plastic wrap.  Press with palm of hand to form dough
   into a 6-inch diameter disk.  Refrigerate dough while
   preparing topping.
   CRUMB TOPPING: Combine brown sugar and flour in mixing
   bowl.  Add butter and stir in evenly.  Set mixture
   aside 5 minutes.  Then, using fingertips, break
   mixture into 1/4- to 1/2-inch crumbs.  Set aside.
   DOUGH PREPARATION: Remove dough from refrigerator and
   place on flat work surface.  Roll dough, still between
   sheets of plastic, to 12-inch disk.  Peel off top
   plastic and ease dough into 9-inch pie pan. Gently
   press dough into pan and peel off top plastic.  Trim
   excess dough to within 1/2-inch of pan edge, turning
   excess dough under around edges; flute edges.  Chill
   pie shell while preparing Filling. FILLING: Peel,
   halve and core apples; cut into 1/2-inch pieces.
   Place apples in bowl with sugar, flour, cinnamon and
   lemon zest, tossing well to combine. Place filling in
   dough-lined pan, mounding it slightly in center.  Dot
   filling with butter and cover with reserved Crumb
   Topping. Bake pie on bottom rack 15 minutes at 400
   degrees.  Lower temperature to 350 degrees and move
   pie to middle rack.  Bake 20 to 30 minutes longer,
   until crust edges are deep golden brown and juices
   just begin to bubble up.  Cool pie on rack and serve
   warm or at room temperature.  Makes 8 servings.
  
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