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1 x ———–pastry———– 2 c All purpose flour
3 oz Ea cold butter and cold lard 5 tb Ice cold water
1 x ———-filling———– 5 ea Large tart apples (spy)
1 ts Ground cinnimon 1/2 c Brown sugar
2 tb Lemon juice 1 ts Heaping of bread crumbs
1 x ———-egg wash———- 1 ea Egg yolk
2 tb Milk
To make pastry, cut butter and lard into flour with pastry blender until
mixture resembles coarse crumbs. Scatter water on mixture, mixing with
fork until dough forms a ball. Wrap in plastic wrap and chill about 30
minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie
pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F.
Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon
juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly
over pie shell. Arrange apples slices on top, leaving as little space
between slices as possible. Pile slices high but do not mound in centre.
Roll out other half of dough to fit top of pie. Brush edge of bottom crust
with egg wash made by blending beaten egg yolk with milk. Place top layer
of dough on pie. Tuck top layer under bottom layer of dough around edge of
pie. Crimp edges with fingers to form fluting. Prick pie with fork in at
least a dozen places to let steam escape. Brush with eggwash. Bake 15
minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then
reduce to 325 degrees F and bake 20 minutes more, or until crust is golden
brown.
Yields
8 servings
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