Apple Pie
Classic apple pie with a perfectly flaky and crispy yet tender crust.
Nutrition Facts
Ingredients
Instructions
Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
Preheat oven to 425º. About 15 minutes or so before dough is ready to roll, make filling. In bowl, combine apples, lemon juice, sugar, cinnamon, ginger and salt. Sprinkle with flour and toss to combine.
In small dish, whisk together egg and milk, set aside.
Remove 1 disc of dough. Lightly flour work surface and rolling pin. Roll dough from center out, turning frequently and adding more flour if sticking. Transfer dough to glass pie dish and gently press into place. Trim excess dough but leave some overhang. Patch any holes or tears with dough scraps. Return to refrigerator while you roll the 2nd disc for the top.
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Continue Reading at Thehungrybluebird →Chef's Notes
While I used Jonagold, any baking apple will do. I’ve also heard that a mix of three varieties is a good way to go, like Jonathon, Golden Delicious and Honeycrisp. They all have different textures and flavors.
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Reviews from the Original Source
I’ve made this recipe multiple times and love it but this time I froze my pie since there’s no time to roll it out when I need it….how long and at what temp should it be baked? When should the egg wash be put on?
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