Ultimate apple pie

1 servings

Ingredients

Quantity Ingredient
⅓ cup Unsalted Butter
⅓ cup Lard Or Crisco
2 cups All-Purpose Flour -- unsifted
½ teaspoon Salt
¼ cup Ice Water
6 larges (To 8) Hard Tart Apples
(Sliced In Eigths) * , peeled, cored
½ cup Sugar -- or to taste
½ teaspoon Cinnamon
dash Nutmeg -- freshly grated
1 tablespoon Lemon Juice, According To tartness of apples
½ teaspoon Lemon Rind -- grated
1 tablespoon Flour Or Tapioca
2 tablespoons Water
2 tablespoons Unsalted Butter

Directions

CRUST

FILLING

* Use Baldwin, Granny Smith, or other hard, tart apples for the best flavor.

Using 2 knives, cut the butter and shortening with the flour and salt. When crumbly add the water. Using the heel of the hand, press small amounts of the dough away until well combined, working quickly.

Form into a ball, wrap in wax paper, and refrigerate.

Combine the apples, sugar, cinnamon, nutmeg, lemon juice and rind, flour and water. Adjust the seasonings.

Roll out a little less than half the dough between two pieces of wax paper. Turn the dough into a pie tin, and fill with the apple sections, which should come well above the rim. Dot with butter.

Roll out the remaining dough. Using your fingers, moisten the rim of the bottom crust with cold water and cover with the top crust, crimping top to bottom. With a fork, prick holes in the top.

Bake 15 mins in a 450 F oven, then bake 30 mins more at 350 F. Serve immediately or the next day, but not the day after! NOTES : The author thinks that apple pie does not improve with age.

She also, thinks that pie should be served warm with vanilla ice cream or a wedge of cheddar. She says that any New England apple-pie lover knows that "Apple pie without cheddar is like a kiss without the squeeze." This pie is based on an 1887 recipe from Miss Parloa's Kitchen Companion.

Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-24-95 (159) Fido: Cooking

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