Cookbook:Apple Pie II

Cookbook | Ingredients | Recipes | Desserts

Ingredients

Pie crust

• 8 oz (225 g) plain flour
• 4 oz (110 g) margarine
• 2 oz (55 g) lard
• 1 pinch of salt
• 2 tablespoons cold water

Filling

• 4 McIntosh apples
• 1 teaspoon cinnamon
• 2 cups sugar
• ¼ cup flour
• 2 cups water
• 3½ tablespoons cornstarch
• lemon juice (of ½ lemon)
• ½ teaspoon ground nutmeg

Procedure

Pie crust

1. Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
2. Gently mix in 2 tablespoons water to make a soft but firm dough.
3. Divide dough in half, then roll each half out on floured surface to the size you want your pie.
4. Use one crust to line your pie pan.

Filling

1. Core, peel, and slice the apples into ⅛–¼-inch (0.5–1 cm) segments.
2. Add lemon juice to the apple segments.
3. Transfer excess juices to the pie pan.
4. In a saucepan, bring the sugar and water to a boil to make a simple syrup.
5. In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
6. When the syrup is done boiling, gradually bring the apples, spice mixture, and syrup together. Toss well.
7. Transfer the apple filling to the crust-lined pie pan.
8. Cover the filling with the second pie crust and make three slits on top.
9. Crimp the edges of the crust together, making a decorative border if desired.
10. Bake in the oven at 350°F (175°C) for 60 minutes or until golden brown.
11. Take out the pie and let cool.
12. If desired, serve warm with ice cream, frozen custard, or frozen yogurt.

Notes, tips, and variations

• You can also use 2 store-bought pie crusts instead of making the dough from scratch.

See also

• Apple Pie I
• Apple Pie