Sorry, it is just not that impressive.

Folks could substitute *good quality* lard (not the stuff in the box at the store) for Crisco. The Joy of Cooking has a kickin' lard and butter pie crust recipe.

I must admit I have never really been all that excited by a piece of apple pie or understood why it's such an American icon. Maybe I need to try making this.

I see the pastry is unsweetened; is the apple mixture really sweet or something?

And what is your shortening made of? Copha? Can I just use butter?

Getting hungry now...

(Tarte aux Pommes a la Compote)

Servings: Makes 8 servings.

subscribe to Gourmet
IngredientsFor the pastry:
1-1/2 cups all-purpose flour
Pinch salt
7 tablespoons unsalted butter, chilled, but into 7 pieces
About 1/2 cup chilled water

For the compote (may be made in advance):
2 pounds apples, preferably a mix of tart and sweet, peeled, cored, cut in chunks
2 to 3 tablespoons water

For the filling:
5 good-sized apples, peeled, cored and cut in eighths
1/4 to 1/3 cup light brown sugar

For the egg wash:
1 large egg
1 teaspoon water

Preparation1. Place the flour and the salt in a food processor and process to mix. Add the butter and process until it is blended with the flour to make bits the size of very rough cornmeal. With the processor running, add enough water to make a moist dough, processing quickly 9 or 10 times. Turn out onto a lightly floured board, shape into a flat round, cover and let sit for at least 1 hour and up to 3 hours.
2. For the compote, place the 2 pounds of apples and the water in a large, heavy saucepan over medium heat and bring the liquid to a boil. Reduce the heat to low and cook, stirring occasionally, until the apples are completely soft though slightly chunky, which should take about 30 minutes. Remove from the heat and let cool. (This makes about 2 cups compote, so you will have plenty left over for other uses.)

3. Preheat the oven to 425 degrees F. Roll out the pastry to fit a 10-1/2 inch removable bottom pastry ring, and leave the edges of the pastry hanging over the ring. Spread the compote evenly over the pastry, and top with the chunks of filling apples. Sprinkle with the sugar. Fold the edges of the pastry over the apples.

4. Whisk the egg and the water together in a small bowl, and brush the pastry all over with the egg wash. Sprinkle the pastry with sugar, and set the tart on a baking sheet. Bake in the bottom third of the oven until the pastry is golden and the apples are tender, about 1 hour. Remove from the oven and immediately remove the ring from the tart pan by setting the tart on a bowl smaller than the base of the tart. Set the tart on a rack to cool to lukewarm then serve, with crème fraîche alongside.

I'm very impressed.

I should post my copy department approved Challah recipe.

Well, now I'm confused.

Seriously.

You won't go back.

slightly OT, but when did this whole "christopher frizzelle's big penis" thing start, and what does it mean? other than the obvious...

Frizzelle, you are not a man of many skills, and I have to say: baking is not one of those skills.

The whole reason that bakers substitute crisco for butter in crust is because it's easier to roll. Otherwise, it's a totally inferior product. Tastes bland, makes for a less flaky crust, and because it's roughly 30% more fat than butter, makes the whole goddamned thing greasy.

Sorry, try again.

Okay--I lie. But damn!

but it's not a surprise. Isn't it Dan's official policy to hire the hung?