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
