Preparation time
30 minutes
Ready in
1 hr 30 min
Baking Time: 50 to 60 minutes
Makes
8 Servings
Ingredients
Pastry:
6 cups (1.5 L) cake and pastry flour or 5-1/2 cups (1.4 L) all-purpose flour
2 tsp (10 mL) salt
1 lb (454 g) lard
1 tbsp (15 mL) white vinegar
1 large Ontario Egg, lightly beaten
Cold water
Filling:
1/3 cup (75 mL) packed brown or granulated sugar (approx)
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
5 cups (1.25 L) sliced, peeled Ontario Apples
1 tbsp (15 mL) butter
Instructions
Pastry: In large bowl, combine flour and salt. Using pastry blender or 2 knives, cut in lard until mixture resembles coarse meal. In 1-cup (250 mL) glass measure, combine vinegar and egg. Add enough water to make 1 cup (250 mL) total. Gradually stir liquid into flour mixture, adding only enough liquid to make dough cling together. Gather into ball and divide into 6 equal portions. Wrap and freeze or refrigerate 4 portions.
Roll out 1 portion of dough on a lightly floured surface. If dough is sticking, refrigerate 1 to 2 hours. Fit pastry into 9-inch (23 cm) metal pie plate. Trim edge, leaving 1/2-inch (1 cm) overhang.
Filling: In small bowl, combine sugar (adding 2 to 3 tbsp/25 to 45 mL more if apples are tart or you prefer a sweeter pie), flour, cinnamon and nutmeg. Place apple slices in large bowl; sprinkle with sugar mixture and toss to coat. Place filling in pie shell and dot with butter.
Roll out another portion of pastry and place over filling. Trim top edge of crust, leaving a 1/2-inch (1 cm) overhang. Tuck overhang under bottom edge of the crust. Press together and flute edge. Cut several slashes as steam vents in top crust.
Bake in lower third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and continue baking for 35 to 45 minutes or until fruit is tender and bubbling and pastry is golden brown.
Tips:
Making a big batch of pastry means you have extra pastry on hand to make pies quickly. The wrapped (unrolled) pastry can be refrigerated for up to 2 days or frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight before rolling.
If you prefer, make a smaller batch of pastry with your own recipe or purchase pre-made pastry, using enough for a double-crust 9-inch (23 cm) pie.
Nutritional Information
1 Serving:
- Protein: 3 grams
- Fat: 20 grams
- Carbohydrate: 40 grams
- Calories: 352
- Fibre: 3 grams
- Sodium: 320 mg