We got some apples from our ancient apple tree in the back yard. Time to make pie! Make the crust first and let it chill in the fridge while getting the filling ready.
Good Ol’ Apple Pie
Make a crust, for example this one:
Lard Pie Crust for Covered Pies
- 3 cups flour
- pinch of salt
- 1 cup lard
- 6-8 tbsp cold water
- before baking: 1 beaten egg white to baste the top, additional sugar if desired
Combine flour and salt in a bowl. Cut in the lard until it resembled coarse crumbs. I do that with a fork. Sprinkle in water a tbsp at a time until the pastry hold together. Shape into a ball and chill for 30 minutes in the fridge.
Now it is time to prepare the filling.
Apple Pie Filling
- 2/3 cups sugar
- 1/8 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp freshly ground nutmeg
- 5 cups of apples, peeled, cored, thinly sliced
Mix sugar, salt and spices in a small bowl or mason jar. Pour HALF of the sugar mixture over the apples and mix well to coat the apples.
Preheat the oven to 350ºF.
Roll out 1/2 the dough about 1/8 inches thick; line 9 inch pie pan.
Sprinkle (most of) the REMAINING HALF of the sugar mixture on the bottom of the pie crust; if you want some of the mixture sprinkled on top of the pie before baking, keep a few tablespoons for this purposes. Add coated apples.
Roll out the second half of the dough 1/8 inches thick and cover the pie. Flute rim to press crusts together, cut slits into the top, maybe in the shape of an apple.
Brush the top with beaten egg white and sprinkle more sugar, if desired, preferably with what’s left of the sugar-cinnamon mixture.
Bake for 45 – 50 minutes until the crust is golden brown and the filling is done.
Serve at room temperature or cold, with whipped cream, vanilla ice cream, whipped topping or sharp cheddar cheese on top!