Ultimate Apple Pie

Ingredients

• Crust:
• 1/3 cup unsalted butter
• 1/3 cup lard or Crisco
• 2 cups unsifted all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup ice water
• Filling:
• 6 - 8 large Baldwin, Granny Smith, or other hard, tart apples, peeled and cored, sliced in eighths
• 1/2 cup sugar, or to taste
• 1/2 teaspoon cinnamon
• Dash of grated nutmeg
• 1 tablespoon lemon juice, according to tartness of apples
• 1/2 teaspoon grated lemon rind
• 1 tablespoon flour or tapioca
• 2 tablespoons water
• 2 tablespoons unsalted butter

Directions

Using two knives, cut the butter and shortening with the flour and salt. When crumbly, add the water. Using the heel of the hand, press small amounts of the dough away until well combined, working quickly. Form into ball, wrap in wax paper and refrigerate.

Combine the apples, sugar, cinnamon, nutmeg, lemon juice and rind, flour and water. Adjust the seasonings. (I add about 1/8 teaspoon salt, it cuts the tartness of the apples slightly.)
Roll out a little less than half the dough between two pieces of wax paper. Turn the dough into a pie pan and fill with the apple mixture which should come well above the rim. Dot with the butter.
Roll out the remaining dough, Using your fingers, moisten the rim of the bottom crust with water and cover with top crust. Flute or seal with a fork. With a fork, prick holes in the top. ( I like to brush the top with milk, just lightly and then sprinkle with sugar.)

Bake 15 minutes in a preheated 450 degree oven, then bake 30 minutes more at 350 degrees. Serve immediately or the next day, but not the day after

Submitted 6/13/05.
Source: American Folk Life Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Ultimate Apple Pie