Apple Pie 'The Best Apple Pie'
Blue Ribbon Recipe
The crust in this apple recipe is flaky and delicious thanks to the addition of lard. I especially like how three types of apples are used. It just added to the overall yumminess. All that's missing is a scoop of vanilla ice cream! The Test Kitchen
- 2 c
- all-purpose flour
- 2/3 c
- 1 tsp
- ice water
- large Granny Smith apples
- large Macintosh apples
- large Cortland apples
- 1 c
- 2 tsp
- 1 Tbsp
- 1 Tbsp
- all-purpose flour or corn starch
How to Make Apple Pie 'The Best Apple Pie'
- 4NOTE: Now here is the trick. Make sure that you have cut the lard into the flour enough and you want it to hold together slightly forming peas. Do not beat, mix or squash. CUT into and I usually work my way around the sides of the bowl when I cut. I will take a fork and gently go through this to see how it looks and feels. Then I add my water. Again gently bring dough together.
- 6Now I take a knife and cut my dough right in half. Cover the dough with plastic wrap so it does not dry out.
- 7On a floured board, cloth or Roll'Pat (I purchased this at a specialty baking store. It is silicone and wonderful.) Sprinkle with flour. Pat the ball of the dough flat gently. Add more flour underneath. Flour the top. Now roll gently away from you, not back and forth. You will tear the dough! Flour the top and gently lift and add more flour underneath. Roll out to about a 10-11 inch circle to place in a 9 inch pie plate.
- 12Place pie in preheated 425 degree oven for 15 minutes, then turn it down to 350. Bake an additional 45 minutes.
- 13Place foil or a pan to catch dripping if the pie should bake over.
- 14***NOTE*** You can use your food processor to mix the pie dough. I add my flour, salt and lard in chucks. I pulse to food processor until I get pea formation. Then I dump this into a bowl and add my water.