Common Apple Pie
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
And continue to cook for about another hour, until the top crust is a beautiful golden brown
2
To make the pie: Preheat oven to 450° F
3
Prepare the pastry
4
Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling
5
Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet
6
In a large bowl, mix the apple slices in the lemon juice
7
Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg
8
Pour the apple mixture into the prepared pastry shell
9
Mound toward the center and dot with butter
10
Roll out the remaining pastry and carefully lay it over the apples
11
Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes
12
Brush the egg wash over the surface of the pastry
13
Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes
14
Turn the oven down to 350° F
15
And continue to cook for about another hour, until the top crust is a beautiful golden brown
16
If the edges start to darken too much, cover with a ribbon of aluminum foil
17
Preheat oven to 450° F
18
Prepare the pastry
19
Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling
20
Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet
21
In a large bowl, mix the apple slices in the lemon juice
22
Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg
23
Pour the apple mixture into the prepared pastry shell
24
Mound toward the center and dot with butter
25
Roll out the remaining pastry and carefully lay it over the apples
26
Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes
27
Brush the egg wash over the surface of the pastry
28
Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes
29
Turn the oven down to 350° F
30
If the edges start to darken too much, cover with a ribbon of aluminum foil
31
To make the butter and lard crust: Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade
32
With the top off, sprinkle the butter and lard over the ingredients
33
Re-cover and pulse a few times until small clumps form
34
Begin to add the iced water through the feed tube, 1 tablespoon at a time, pulsing quickly until the dough begins to form into a ball
35
Turn the dough out onto a sheet of plastic wrap
36
As you wrap the dough in the plastic, form it into a disk
37
Refrigerate for 30 minutes
38
Take the dough from the refrigerator and cut it into 2 pieces, one slightly bigger than the other
39
Wrap the smaller piece in plastic wrap and return to the refrigerator
40
Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan
41
Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan
42
Press the dough gently — and quickly — against the sides of the pan
43
Leave about an inch of dough hanging over the sides of the pan and cut any excess away
44
Refrigerate the crust for at least 30 minutes before either filling or prebaking
45
If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out on a lightly floured surface until it's a little bigger than the pie
46
Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling
47
Press the edges together and crimp to seal
48
Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using
49
(If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust
50
) Makes a double 9-inch crust Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade
51
With the top off, sprinkle the butter and lard over the ingredients
52
Re-cover and pulse a few times until small clumps form
53
Begin to add the iced water through the feed tube, 1 tablespoon at a time, pulsing quickly until the dough begins to form into a ball
54
Turn the dough out onto a sheet of plastic wrap
55
As you wrap the dough in the plastic, form it into a disk
56
Refrigerate for 30 minutes
57
Take the dough from the refrigerator and cut it into 2 pieces, one slightly bigger than the other
58
Wrap the smaller piece in plastic wrap and return to the refrigerator
59
Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan
60
Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan
61
Press the dough gently — and quickly — against the sides of the pan
62
Leave about an inch of dough hanging over the sides of the pan and cut any excess away
63
Refrigerate the crust for at least 30 minutes before either filling or prebaking
64
If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out on a lightly floured surface until it's a little bigger than the pie
65
Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling
66
Press the edges together and crimp to seal
67
Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using
68
(If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust
69
) Makes a double 9-inch crust