| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 50 min |
| Yield: | one 9- or 10-inch double-crust pie |
Ingredients
- 8 medium apples (3 different types, such as Granny Smith, Haralson and Honeycrisp, or any three you like), peeled, cored and cut into 1-inch chunks
- 1 cup sugar, plus more for dusting the pie
- Grated zest and juice of 1 lemon
- 2 tablespoons dark rum, optional
- 1 teaspoon vanilla extract
- 5 tablespoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- Pinch salt
- All-purpose flour, for rolling the dough
- Leaf Lard Crust, recipe follows
- 2 to 3 tablespoons unsalted butter, cold, cut into thin pats
- Heavy cream, for the pie wash
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon fine seat salt
- 6 ounces rendered leaf lard, cold, cut into cubes
- 2 tablespoons unsalted butter, cold, cut into cubes
- 4 to 6 tablespoons ice water
Instructions
- In a large bowl, toss the apples with the sugar, lemon zest and juice, rum (if using), vanilla, cornstarch, nutmeg and salt. Macerate at room temperature for about 2 hours or, refrigerated, overnight.
- Preheat the oven to 375 degrees F.
- Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1/4-inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang. Refrigerate the first crust while you roll out the second disk of dough.
- Remove the bottom crust from the fridge and fill it with the macerated apples. Tuck the pats of cold butter beneath the top layer of fruit. Top with the second piece of dough, and trim both to a 1/2-inch overhang. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish. (You want to make a hard crimp because it will shrink as it cooks.) Cut a hole in the center of the pie, as well as some decorative vents.
- Brush the top of the pie with cream, dust it with sugar, and bake for 20 minutes.
- Then reduce the temperature to 350 degrees F and bake for another 45 to 55 minutes, until the center juices bubble and thicken, for a total of about 1 hour 10 minutes. Let the pie cool until it is just warm to the touch before slicing and serving.
- Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
- Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it’s probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you’re ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.
Reviews
I really, really liked this pie! It was a bit tart, and tit took longer to bake than I expected but it may have been my oven. The flavor was wonderful & I’ll definitely make it again, and just leave it in the oven about 10 minutes longer. I should have taken a picture but, we ate a couple of slices (his & mine, not just me, lol) and a picture would have been prettier if it were whole. Thank you for sharing this recipe
Pie wonderful…directions excellent…love her show…She should be on prime time. I never have any luck with Giada’s recipes & she is on all the time.
This pie is Unbelievable Delishious ! The crust is heavenly. I made a peach pie with this crust and it was a big hit also. Amy,keep the recipes coming !
My family has loved everyone I’ve tried.
My family has loved everyone I’ve tried.
A dear friend of mine made dinner tonight and this was the dessert. It was absolutely delicious!! The flavor is not very sweet and there’s this amazing tartness with a wonderful aroma that is to die for. Probably the best apple pie I ever tasted. Absolutely worth a try for those whom love tart apple pies!
This is a wonderful apple pie, and the crust is the best. Make you think of your grandma’s kitchen with apple pie in the oven. Really good.
While it was the best crust I have made by far, the pie filling itself was not sweet enough for us. Also, instructions did not state whether to pour the liquid from the macerated apples into the crust and my filling came out watery with the addition.
This is the best apple pie I have ever made. I thought it was fantastic. The only problem I had was I accidentally used too much shortening. I did not have lard. I also made a mistake and put the butter in the pie crust mixture which of course I had lots of shortening and butter in the dough but I added some extra flour and it was rich, buttery and very flaky. I will never make apple pie any differently in the future. Thank you.