My gramma was a fantastic cook and baker. She taught me how to make her wonderful apple pie when I was about 25 so I could “take over” the pie baking in the family. This recipe is always a hit with friends and family. Do not be intimidated by making pastry. It is one of the simplest things to make – there is only one rule – don’t fuss over mixing it too much – some lumps of lard are a good thing – the less you handle it, the better it will be : )
6 cups cake & pastry flour (or 5 ½ cups all purpose flour)
1 tsp salt
1pound lard (Tenderflake)
1 tbsp malt vinegar
1 tbsp brown sugar
1. Mix together flour and salt in a large bowl
2.Cut cold lard (store lard in your refrigerator until you are ready to make the pastry) into ¼ inch cubes and add to flour mixture. Rub flour into the lard with your fingertips until you have a “pea-sized” meal.
3. In a 1-cup measure, combine brown sugar, vinegar, and egg. Add ice-cold water to make 1 cup. Gradually stir liquid into your dough mixture. Add only enough liquid to make dough cling together.
4. Gather into a ball and divide into 3 portions.
Wrap each portion in wax paper, (and foil if you are freezing the pastry), until needed.
Each portion equals one double piecrust.
5. Divide your portion into 2 equal parts and roll out onto a well-floured surface. Fold the piecrust in half on your surface, then in half again to make a triangle – transfer to a 9-inch pie plate.
6 cups cored, peeled and thinly sliced apples
(Empire, Macintosh or any other tart cooking apple with good flavour)
6 tbsp white sugar
6 tbsp brown sugar
1 tsp cinnamon
¼ tsp salt
1/3 cup flour
6 tbsp heavy (whipping) cream (not whipped)
¼ cup butter
Peel and slice apples thinly into a large bowl. Add all other filling ingredients except butter and mix until coated. Pour into bottom pie shell. Top with knobs of butter and cover with top piecrust. Cut 4 or 5 vent holes in the top of the piecrust and place into a 425-degree oven for 8 mins. Reduce heat to 350 degrees and continue cooking for 34-40 mins or until apples are cooked.
Remove from the oven and let cool for 15 – 30 mins. Serve warm with good vanilla ice cream.
I usually use 1.5 batches of filling to fill one pie (more or less depending on the depth of your pie plate) – it mounds the filling up high – but once it cooks down and cools, your pie is perfect and doesn’t turn out “indented”.