Ingredients
- plain flour, 225 g8 oz
- margarine, 110 g4 oz
- lard, 55 g2 oz
- salt1 pinch
- cold water2 tbsp
- apples, 500 g, sliced1 lb
- lemon juice2 tbsp
- salted butter, 28 g1 oz
- sugar, and additional for sprinkling2 1/2 cup
- flour1/4 cup
- cornstarch2 1/2 tbsp
- Cinnamon
- Nutmeg
- milk, 28 g1 oz
- Cinnamon
- Sugar
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 18 steps
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 floured surface to the size you want your pie. Make two crusts.
Place one crust in pie pan.
Peel and slice apples into ⅛ to ¼-inch (about 5 mm) thick segments.
Add lemon juice to apples.
Mix apples by hand with ½ cup sugar and a few dashes of cinnamon.
Transfer segments, minus their acquired juices, to pie pan. Omitting the expressed juice will help prevent the pie from boiling over in the oven.
Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
Pour this over the apples in pie pan.
Dot with butter.
Cover with the other crust.
Firm down edges with fork or finger.
Cut heart or diamond-shaped vents into top crust.
Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
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!
Serve warm with ice cream or custard.
Region evidence: no stated origin (basic dish)
