We all love an apple pie at this time of year, right? This one is as good to look at as it is to taste.
- Prep time 1 hour
- Total time 6 hours & 30 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Crust:
Filling:
Method
Crust In food processor, pulse flour, sugar and salt until well combined. Add lard and pulse until mixture forms fine crumbs. Add butter, a few cubes at a time, and pulse until mixture is crumbly. Add 6 tbsp of the ice water; pulse until ragged dough ball forms. (Add up to 2 tbsp more ice water if necessary.)
Transfer dough to floured work surface and gently knead 3 or 4 times, until smooth. Divide dough in half; shape into discs. Wrap each in plastic wrap and refrigerate for 1 hour.
On lightly floured work surface, roll out one of the pastry discs to 1/8-inch thickness. Transfer to deep 9-inch pie plate. Trim to fit, leaving 1/2-inch overhang. Refrigerate for 15 minutes. Place baking sheet on lower rack of oven; preheat oven to 425°F.
Filling Meanwhile, in large bowl, drizzle apple slices with lemon juice; toss to combine. Add sugar, cornstarch, cinnamon, nutmeg and salt; toss to coat well. Transfer apples to reserved crust; arrange slices rounded side up, packing them tightly and leaving no empty space. Pour excess apple juices from bowl over top.
Assembly On floured work surface, roll out remaining pastry disc to 1/8-inch thickness. Using pizza cutter or knife, cut into eight 1-inch strips.
Weave strips, about 1 inch apart, over filling to form lattice top. Trim pastry, leaving 1/2-inch overhang.
In small bowl, whisk together egg yolk and milk. Brush some of the egg wash on bottom pastry rim under each lattice strip; press to seal. Fold both edges under and crimp. Brush lattice and edge of pie with egg wash.
Place pie plate on reserved baking sheet in oven. Bake for 20 minutes. Reduce heat to 375°F. Carefully rotate pie 180 degrees. Bake until apples are tender, filling is bubbly and crust is golden brown (cover with foil if top is browning too quickly), 40 to 45 minutes. Let cool completely on wire rack, about 3 hours. Serve with ice cream, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 3 months.)
Nutritional facts PER EACH OF 10 SERVINGS about
- Fibre 3 g
- Sodium 322 mg
- Sugars 39 g
- Protein 4 g
- Calories 513
- Total fat 24 g
- Cholesterol 48 mg
- Saturated fat 13 g
- Total carbohydrate 71 g
