Here is my recipe for every apple pie I make.
Pastry:
– 2-1/2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup cold butter
– 1/2 cup cold lard
– 1/4 cup cold water
– 3 tbsp sour cream
1. In a bowl, whisk flour with salt. Use a pastry blender to cut in butter
and lard into fine crumbs and some chunks.
2. Then whisk water with sour cream and drizzle over flour mixture, briskly
mixing and adding water if necessary to form the pastry dough.
Filling:
– 8 apples, Mix em up – Granny Smith, MacIntosh, Golden Delicious about 3 lb
– 3/4 cup granulated sugar
– 2 tbsp cornstarch
– 1 tsp cinnamon
– 1 pinch ground nutmeg
– 1 pinch salt
– 2 tbsp butter, softened
Pie:
– 1 egg yolk
– 2 tbsp sugar
1. Cut peeled and cored apples into thick slices. In a bowl, mix sugar, cornstarch,
cinnamon, nutmeg and salt. Toss sliced apples into mixture until well coated.
2. On floured surface, roll out half of the pastry dough into a 1/8-inch thickness.
Fit into 9-inch pie plate, trimming and leaving 2 cm to hang over sides. Fold sides under and flute the edges.
3. Dump the pie filling into the shell, and drizzle with butter.
4. Roll out remaining pastry to 1/8″ thickness.
5. Whisk egg yolk with 1 tbsp water and brush over pastry rim. Fit rolled out pastry over the pie filling,
leaving 3/4-inch to hang over sides. Fold sides under bottom pastry rim, seal and flute edges.
Brush egg mixture over pastry. Using a knife, cute vents for the steam at the top of the pie and sprinkle with sugar.
6. Bake in the bottom rack of your over at 450°F (230°C) oven for 10 minutes.
Reduce heat to 350°F (180°C); bake for 65 minutes or until bottom is deep golden and filling is bubbling and thick.
Let cool on rack.