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Ingredients
- Rendered Leaf lard can be purchased from:
- Flaky Pie Dough
- 1/2 teaspoon kosher salt
- 1/2 cup(4 ounces) ice cold water
- 3 cups(15 ounces) flour
- 2 1/2 teaspoons sugar
- 9 tablespoons unsalted butter cut in quarter-inch cubes
- 6 tablespoons cold leaf lard cut in quarter-inch cubes*
- 1 egg for egg wash
- Apple Pie Filling
- 3 pounds apples(three varieties, mixed) cored, peeled and sliced
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 teaspoon Vietnamese cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Large pinch of kosher salt
- 1/2 tablespoon potato starch(also known as potato flour)
- Dietrich's Meats and Country Store
- 660 Old Rote 22 (Krumsville)
- Lenhartsville, PA 19534
- 610-756 -6344
- dietrichsmeats.com
Details
Preparation
Step 1
Pie Crust
Dissolve salt in water. Add flour and sugar to the bowl of a food processor and pulse a few times to distribute the ingredients. Add 8 tablespoons chilled butter and 6 tablespoons leaf lard, carefully coating each piece with flour mixture. Use a few rapid, short pulses until butter and lard pieces are the size of a pea. Pour salted cold water over flour/butter mixture. Pulse just until the dough comes together. Do not over-process dough. Form a ball with the dough.
Divide dough into a one-third portion(for the bottom crust) and a two-third portion(for the top crust). Make a ball of the small portion and flatten slightly into a round. Form a rectangle(approximately 5 x 6 inches) with the larger portion. Wrap each piece tightly and refrigerate overnight for best results.
Pre-heat oven to 375F.
Assembly:
On a lightly floured board, roll small portion of dough into a 12-inch round. Line a 9-inch Pyrex Pie Plate with the pastry. Refrigerate for 15 minutes.
On a lightly floured board roll the larger portion of dough into a 10 x 12 inch rectangle. Refrigerate for 15 minutes. Cut the sheet into 10 strips of equal width with a pastry wheel, pasta cutter or knife.
Using a pastry brush dipped in water, dampen the rim of bottom crust pastry. Fill the shell with the apple filling(see below) and dot with remaining butter. Place five of the dough strips horizontally on top of the filling, spaced evenly but leaving a little of the apple filling exposed. Place the other five stripe vertically in the same fashion. weave the strips into a lattice. Press the dough lattice firmly onto the dampened rim of the bottom crust and trim excess dough from the pie plate.
Lightly beat egg with 1 tablespoon of water. Using a pastry brush, lightly brush lattice crust with egg wash. Discard remaining wash.
Bake for 45 minutes(until top is golden brown).
Optional: When the pie is cooled, dust with confectioner's sugar.
Apple Pie Filling
Toss apples with lemon juice. Blend sugar, spices and salt. Toss sugar mixture with apples and let macerate for 1 hour.
Drain apples and reserve liquid. Add starch to liquid, stir and heat in small non-reactive saucepan until slightly thickened-do not boil. Cool and toss thickened liquid with apples. Proceed with pie assembly.
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