Apple Pie I
Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs. Add 2 tablespoons water to make a soft but firm dough. Roll pastry on…
- Prep
- 32 min
- Cook
- 1 hr 16 min
- Total
- 1 hr 48 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
Procedure
Add 2 tablespoons water to make a soft but firm dough.
Procedure
Roll pastry on floured surface to the size you want your pie. Make two crusts.
Procedure
Place one crust in pie pan.
Procedure
Peel and slice apples into ⅛ to ¼-inch (about 5 mm) thick segments.
Procedure
Add lemon juice to apples.
Procedure
Mix apples by hand with ½ cup sugar and a few dashes of cinnamon.
Procedure
Transfer segments, minus their acquired juices, to pie pan. Omitting the expressed juice will help prevent the pie from boiling over in the oven.
Procedure
Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
Procedure
Pour this over the apples in pie pan.
Procedure
Dot with butter.
Procedure
Cover with the other crust.
Procedure
Firm down edges with fork or finger.
Procedure
Cut heart or diamond-shaped vents into top crust.
Procedure
Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
Procedure
Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
Procedure
Take the pie out of the oven and let it cool slightly on the counter. Do not try to eat it right out of the oven, as it will be very hot and this can cause burns!
Procedure
Serve warm with ice cream or custard.
Notes, tips, and variations
Use a variety of apples to get more complex flavors and textures.
Notes, tips, and variations
Use 2–3 Granny Smith apples, in combination with the other apples.
Notes, tips, and variations
Replace the lard with shortening for a vegan dessert.
Notes, tips, and variations
Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into mush!
Warnings
Filling will be EXTREMELY hot immediately after the pie is taken from the oven, so let it cool slightly before you eat it!
Photo: Dan Parsons · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 23 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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