Thursday, October 1, 2009

Warm Apple Pie

Tasty Thursday Feature

To be honest, I've never made a pie in my life. The crust part seemed much too intimidating and using pre-made pie crust just didn't feel right to me... But I do love to eat it!

Apple pie is great in so many different ways - it tastes yummy, it's comforting, the scent of it helps to sell homes, a movie trilogy was made about it...

In anticipation of the approaching Canadian Thanksgiving, I found this scrumptious apple pie recipe over at Thibeault's Table. (Although, I'm going to have to leave the pie-making up to my Nanna again this year)

Butter-Lard Pastry

2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening - Crisco)
5-6 tablespoons of ice water, or more as needed
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar)


Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using a food processor or with a pastry blender. Or, you could use a box grater for the butter.
Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form into a ball and cut in two pieces. form each into a round, flat disc and refridgerate for 1 hour.
The secret to a good crust is to not over-handle the dough.

Basic Apple Pie

5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy)
1 tablespoon butter
double pie crust

Heat oven to 425 F
Peel and slice the apples. Squeeze half of lemon over slices and toss to coat.
Add the sugars, flour, and cinnamon. Toss again.
Roll out bottom crust and line pie plate.
Add apples, dot with 1 tablespoon of butter and cover with second crust.
Decorate with leftover pastry.
Make sure to cut a couple of vent holes. Brush with milk and sprinkle with a little sugar.
Place pie on bottom rack. Bake for 15 minutes. this helps to cook the bottom crust.
Reduce the heat to 375F, and raise the pie to the middle rack. Bake for 40-50 minutes. If the crust is browning too quickly you can cover with a piece of foil.

Enjoy :)


Recipe and images via Thibeault's Table

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