Get ready for the best apple pie recipe in the whole wide world (or mighty close to it…as you’ll learn after one taste)! This pie is a classic, with a twist, thanks to Amy Fuqua, first prize winner of the National Pie Championship. The apples are baked twice!
Apple-licious Pie from The September Almanac Monthly Digital Magazine
2 cups all-purpose flour
½ teaspoon salt
¾ cup cold lard
¼ cup (½ stick) cold butter
⅓ cup ice water
12 ‘Winesap’ apples, peeled, cored, and sliced
⅓ cup granulated sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
1 tablespoon fresh lemon juice
6 tablespoons (¾ stick) butter, melted
⅓ cup brown sugar
1 large tablespoon cornstarch
juice from baked apples
For crust: Mix the flour and salt. Cut the lard and butter into the flour with a pastry blender until it is the texture of cornmeal. Mix in the water, tossing with a fork and using only enough to allow the dry ingredients to be formed into a ball. Divide the dough in half and roll out each half into a pie-size circle. Wrap each circle in plastic wrap and chill in the refrigerator for a few hours or overnight.
For filling: Preheat the oven to 375°F. Mix the apples with the granulated sugar, spices, lemon juice, and butter. Bake in a covered dish for 40 minutes. Remove from the oven and set aside. Raise the oven temperature to 450°. In a small saucepan, mix the brown sugar and cornstarch, then carefully pour in the juices from the baked apples. Stir over high heat until bubbly and thick. Pour this sauce over the baked apples and stir. Line a 9-inch pie plate with one crust. Fill with the apple mixture. Cover with the top crust and crimp. Prick the top crust to make steam vents. Bake at 450°F for 15 minutes, then lower the heat to 350°F and bake fore 35 minutes. Remove from the oven when golden brown and bubbly. Cool and serve. Makes 6 to 8 servings.
You can find more apple pie recipes in our September issue of the Almanac Monthly Digital Magazine!
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