American Pie Council

Apple Pie

CLASSIC APPLE PIE Suzie Johnston. 1776 N. Central Ave. Flagler Beach, Fl. 32136 – Apple Pie Category

• 2-1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 11 Tablespoons unsalted butter, cut into tablespoon size pieces
• 7 Tablespoons Lard
• 10 Tablespoons cold water
1. Put all ingredients but water in bowl.
2. Blend with hands until butter and lard are in small pea size pieces.
3. Sprinkle water over mix and fluff into mix until absorbed.
4. Divide the dough in half
5. Wrap dough in plastic wrap.
6. Roll out Top and Bottom Crust using a flour dusting to make sure does not stick.
• About 10 cups multi apples skin on, quartered and cored. (I pick one of each at the store, whatever looks pretty)
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 tablespoon fresh squeezed lemon juice
• ¼ Cup Cointreau Liquor
• 1-2 teaspoons butter chopped into little pieces
Egg Wash
• 1 egg yolk mixed with 2 Tablespoon water
1. Slice apples in 1/2 inch slices or chunk them up.
2. In a large mixing bowl put all ingredients except butter and mix lightly until most of the surfaces are covered. Like a wet sand.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Cover with second rolled crust and cut vent holes.
5. Paint with egg yolk wash.
6. Sprinkle some extra sugar evenly on top.
7. Pre-heat oven to 425F and bake for 20 minutes.
8. Reduce heat to 375F and bake for 40 minutes longer.