Happy Memorial Day! Looking for a desert to finish of the long weekend? This apple pie is so good, and even better served with some vanilla ice cream.
At the moment, my favorite cookbook is one that I got for my mother when I was in 3rd grade. At that time, we were living in South Africa, so a lot of the measurements in the cookbook follow the metric system. I translated those to the US imperial system for convenience. I don't know if my mom ever used the cookbook, though she does make delicious food, but I am glad she kept it around because now, I am loving it. It is filled with recipes of comfort foods and traditional meals, but what I am most excited about is the desserts like this delicious apple pie.
ingredients ~
pastry:
1 1/2 cups plain flour
pinch of salt
3 oz butter or margarine, cut into small pieces
6 Tbsp. lard or white vegetable fat, cut into small pieces
6 Tbsp cold water
beaten egg or milk, for glazing
filling:
1 lb 10 oz - 2 lb 4 oz cooking apples, peeled, cored, and sliced
9 Tbsp. light brown sugar or caster sugar, plus extra for sprinkling
1/2 - 1 tsp. ground cinnamon, mixed spice, or ground nutmeg
1-2 Tbsp. water (optional)
instructions ~
1. To make the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the water and gather the mixture together into a dough. Wrap the dough and chill in the refrigerator for 30 minutes.
2. Preheat the oven to 425 degrees F. Roll out almost two thirds of the pastry thinly and use to line a deep 23-cm/9-inch pie plate or pie tin.
3. To make the filling, mix the apples with the sugar and spice and pack into the pastry case, add the water if needed, particularly if the apples are not very juicy.
4. Roll out the remaining pastry to form a lid. Dampen the edges of the pie rim with water and position the lid, pressing the edges firmly together. Trim and crimp the edges.
5. Using the trimmings, cut out leaves or other shapes to decorate the top of the pie. Dampen and attach. Glaze the top of the pie with the beaten egg and make one or two slits in the top.
6. Place the pie on a baking tray and bake in the preheated oven for 20 minutes, then reduce the oven temperature to 350 degrees F and bake for a further 30 minutes, or until the pastry is a light golden brown. Serve hot or cold, sprinkled with sugar.
Recipe From: Grandma's Best Recipes
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