Cookbook:Apple Pie II
Jump to navigation Jump to search
- 8 oz (225g) plain flour
- 4 oz (110g) margarine
- 2 oz (55g) lard
- pinch of salt
- 2 tablespoons cold water
- 2 Pillsbury (or other store-bought) pie crusts
- 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 nutmeg
- 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.
- Core, peel, and slice the apples into ¼ or ⅛-inch (1 to .5 cm) segments.
- Add lemon juice to the apple segments.
- Transfer excess juices to the pie pan.
- In a separate boiling pot, set the sugar and water to boil to make a simple syrup.
- In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
- When the syrup is done boiling, gradually bring all of the ingredients together.
- Add the apple filling into the pie pan, on top of the first pie crust.
- Cover the filling with the other pie crust and make three slits on top.
- Bake in the oven at 350°F (175C) for 60 minutes or until golden brown.
- Take out the pie and set to cool.
- If desired, serve warm with ice cream, frozen custard, or frozen yogurt.