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Categories:
flour salt sugar unsalted butter vegetable lard granny smith apples McIntosh apples sugar brown sugar cornstarch cinnamon salt nutmeg lemon juice butter sugar egg
Viewed: 4 - Published at: 5 years agoIngredients
- 1 13 cups flour
- 12 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter (frozen)
- 4 tablespoons Crisco (vegetable Lard, frozen)
- 3 -4 tablespoons ice water
- 4 cups granny smith apples, peeled and sliced (tart)
- 4 cups mcintosh apples, peeled and sliced (sweet)
- 13 cup granulated sugar
- 13 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 14 teaspoon salt
- 14 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 egg white
Method
- Mix flour, salt and sugar.
- Grate in butter and Crisco tossing flour regularly.
- Rub mixture with hands until crumbly.
- Sprinkle with ice water and mix with spatula (DO NOT OVERMIX).
- Divide into 2 balls and flatten into 4 discs, wrap and chill for 20 minutes before rolling out (or freeze for later use).
- Preheat oven to 425.
- Mix sugars, cornstarch, cinnamon, salt and nutmeg and coat apples well.
- Mound coated apples into bottom of the unbaked pie shell.
- Place lid onto pie shell and make some decorative slits for steam to escape.
- Glaze with egg white and sugar.
- Wrap a strip of tin foil around the edge of the pie (leaving the top open, this is just to stop the crust from burning) and bake at 425 for 25 minutes.
- Remove foil and reduce oven temperature to 375 and bake for another 30 minutes or until pie is a deep golden brown.
- Let cool to room temperature, and reheat if desired.
- (pie will be runny if its eaten while its hot from the oven, but not if its reheated once its cooled).
