Makes 2 pies
Ingredients
2 pie tins
Pie Dough
400g cake flour (trust me on this one)
170g bread flour
200g lard
200g unsalted butter
170ml water
15g kosher salt (use just 5g if halving the recipe)
Filling
3lb sweet red apples
30g (~2 tbsp) unsalted butter
85g granulated sugar
50ml water
20g corn starch
100g sugar
1/4 tsp kosher salt
1 tsp cinnamon
1/4 nutmeg, grated
2 tsp lemon juice
7g unsalted butter
Glaze
1/4c granulated sugar
2-3 tbsp water
1/4 tsp corn starch
Procedure
Day 1
Dough
Sift flour into a bowl.
Rub butter and shortening into the flour to about the size of a hazelnut. Do not go too small, as this will make the crust less flaky.
Dissolve salt into the water and mix with the dry ingredients. Mix and knead gently until smooth.
Divide in half equally and flatten to about 1/2 an inch. Refrigerate for 48 hours.
Filling
Cut apples into long bite sized planks.
Saute apples in 30g/2tbsp butter until softened. Add 85g sugar after about 3 min and simmer in the juice.
Mix together 50ml of water with 20g corn starch to make a slurry and add to the fruit. Continue to cook until thickened.
Remove from heat and add the rest of the ingredients. Combine and cool.
Once cooled, refrigerate with the dough.
Day 2
Thinly flatten the dough and place on the pie tin. Fit it into the tin and cut off the excess from the sides. Crimp the edges to form a wavy crust.
Fill the pie with the apple filling,
Roll out the excess and cut into strips. Use this for the top lattice, alternating in a patchwork pattern.
Bake at 425F (sometimes 450F depending on oven) for about 30m or until golden brown.
For the sugar glaze, heat sugar and water together and gradually add cornstarch (once hot) until thick.
Let stand for 5 min then brush with sugar glaze.
Enjoy!
