Stuff by Tammy
Making delicious foods and loving life!

Apple Pie

Posted in /Cooking/Desserts/Pie on Sunday, April 02, 2017

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Apple pie is the pie that I think of when I think of a classic pie.

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Crust Ingredients

2 Tbsp Sugar
2 cups flour
1/2 tsp salt
2/3 cup lard
6-7 Tbsp Ice cold vodka

Filling Ingredients

3/4 cup granulated sugar (or just sprinkle until well coated)
1 tsp lemon zest from 1 medium lemon
1/4 tsp ground cinnamon (or just sprinkle until well coated)
3 pounds apples peeled, cored, and sliced 1/4 inch thick
1 egg white, beaten lightly
1 Tbsp granulated sugar, for topping

Crust Directions

1. Place dry ingredients in a mixing bowl and cut lard into the dry ingredients
2. Next mix one tablespoon of ice cold water into the dry ingredients at a time until the mixture is unified.
3. Chill dough for 15 minutes in refrigerator
4. Roll dough out in a floured surface and place in a pie dish

Filling Directions

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl.
3. Add apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling.
4. Trim overhang to 1/2 inch beyond lip of pie plate.
5. Wet the edges with a bit of water and pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
6. Place pie on heated baking sheet, heat oven to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

Note

• If cortlands are not available in your neck of the woods...I've only really seen them in New England. You can do what I did and use: 2 pounds Mcintosh apples, peeled, cored, and sliced 1/2 inch thick (sweet, but do not hold their shape as well). 1 1/2 pounds Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (tart, but keep their shape)
• In most stores you can buy Tenderflake lard right next to the shortening. I know it sounds horrible to use lard, but it really makes the best crusts!

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