Title: Marions Best ever Apple Pie
Categories: Pies, Desserts
Yield: 8 servings
-----------pastry-----------
3 oz Ea cold butter and cold lard
----------filling-----------
1 ts Ground cinnimon
2 tb Lemon juice
----------egg wash----------
2 tb Milk
2 c All purpose flour
5 tb Ice cold water
5 Large tart apples (spy)
1/2 c Brown sugar
1 ts Heaping of bread crumbs
1 Egg yolk
To make pastry, cut butter and lard into flour with pastry blender
until mixture resembles coarse crumbs. Scatter water on mixture,
mixing with fork until dough forms a ball. Wrap in plastic wrap and
chill about 30 minutes. Divide into 2 balls. Roll out one portion
to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat
oven to 425 degrees F. Core, peel and thinly slice apples. Toss with
cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon
flour or bread crumbs evenly over pie shell. Arrange apples slices
on top, leaving as little space between slices as possible. Pile
slices high but do not mound in centre. Roll out other half of dough
to fit top of pie. Brush edge of bottom crust with egg wash made by
blending beaten egg yolk with milk. Place top layer of dough on pie.
Tuck top layer under bottom layer of dough around edge of pie. Crimp
edges with fingers to form fluting. Prick pie with fork in at least a
dozen places to let steam escape. Brush with eggwash. Bake 15
minutes. Reduce oven temperature to 400 degrees F and bake 15
minutes, then reduce to 325 degrees F and bake 20 minutes more, or
until crust is golden brown.
