recipe | Apple Pie
Pie Dough
Ingredients:
1 lb lard (Tenderflake produces the best, flaky crust)
5 1/2 cups flour
2 teaspoons salt
1 egg, lightly beaten
1 Tablespoon vinegar
cold water
Method:
Mix together flour and salt, cut in lard until it resembles course oatmeal. In a 1 cup measure mix vinegar and egg. Add water to measure 1 cup. Gradually add to flour mix (I find it's easiest to do this with your hands). This will make enough dough for 3-4 pie crusts (less if you are topping the pies as well) depending on how thick you like your pie crust.
Apple Pie filling (for a 9" pie plate)
Ingredients:
About 6 large, peeled, cored and sliced apples
1/4 cup granulated sugar
1/4 cup light brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg (I don't really like nutmeg so I don't often use it)
1 Tablespoon plus 1 teaspoon cornstarch
Method:
In a large bowl combine all ingredients and toss until well coated, place inside pie crust, dab with butter or margarine and cover with pie top (don't forget to make slits in the top for venting). Preheat the oven to 425°F (220°C). Bake for about 45 to 55 minutes or until the juices start to bubble and the apples feel tender (not mushy) when a toothpick or knife is inserted. Make sure to cover the edges of the pie with foil to prevent over browning after about 30 minutes (my most recent pie I had to cover the entire top because it was browning too much and the apples weren't cooked yet). I suggest placing a baking sheet under your pie to catch over boiling juices. My grandmother used to say, if the juices run the pie is ready.
apple pie (lattice top), pumpkin pie and pumpkin muffins ... yum!
Ingredients:
1 lb lard (Tenderflake produces the best, flaky crust)
5 1/2 cups flour
2 teaspoons salt
1 egg, lightly beaten
1 Tablespoon vinegar
cold water
Method:
Mix together flour and salt, cut in lard until it resembles course oatmeal. In a 1 cup measure mix vinegar and egg. Add water to measure 1 cup. Gradually add to flour mix (I find it's easiest to do this with your hands). This will make enough dough for 3-4 pie crusts (less if you are topping the pies as well) depending on how thick you like your pie crust.
Apple Pie filling (for a 9" pie plate)
Ingredients:
About 6 large, peeled, cored and sliced apples
1/4 cup granulated sugar
1/4 cup light brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg (I don't really like nutmeg so I don't often use it)
1 Tablespoon plus 1 teaspoon cornstarch
Method:
In a large bowl combine all ingredients and toss until well coated, place inside pie crust, dab with butter or margarine and cover with pie top (don't forget to make slits in the top for venting). Preheat the oven to 425°F (220°C). Bake for about 45 to 55 minutes or until the juices start to bubble and the apples feel tender (not mushy) when a toothpick or knife is inserted. Make sure to cover the edges of the pie with foil to prevent over browning after about 30 minutes (my most recent pie I had to cover the entire top because it was browning too much and the apples weren't cooked yet). I suggest placing a baking sheet under your pie to catch over boiling juices. My grandmother used to say, if the juices run the pie is ready.
apple pie (lattice top), pumpkin pie and pumpkin muffins ... yum!