Apple Pie II
This apple pie cooks its filling liquid separately as a sugar syrup, then thickens it with cornstarch and flour before baking. Because the syrup is made ahead and cooled, the sliced McIntosh apples go into the crust coated in a spiced, ready-set sauce instead of releasing watery juice in the oven. The pastry uses both margarine and lard, rubbed into flour by hand, and a handful of nutmeg and cinnamon keeps the flavor traditional.
Instructions
Rub the flour, margarine, lard and salt together with your fingertips until the mixture looks like fine breadcrumbs. Stir in the 2 tablespoons of water until you have a soft but firm dough. Store-bought crusts can stand in for the homemade dough if you prefer.
Divide the dough in half and roll each piece out on a floured surface to the size of your pie pan. Line the pan with one of the rounds.
Core, peel and slice the apples into segments about ⅛ to ¼ inch (0.5 to 1 cm) thick. Toss them with the lemon juice, then tip any excess juices into the crust-lined pan.
Stir the sugar and water together in a saucepan and bring to a boil over medium heat, stirring gently until the sugar dissolves into a simple syrup. Take it off the heat and let it cool until just warm.
In a separate bowl, mix the cinnamon, nutmeg, flour and cornstarch. Add the spice mixture and the syrup to the apples and toss well.
Spoon the filling into the crust-lined pan. Lay the second crust over the top and cut three slits in it. Crimp the edges together to seal, shaping a decorative border if you like.
Bake at 350°F (175°C) for 60 minutes, or until the crust is golden brown. Remove the pie and let it cool. Serve warm with ice cream, frozen custard or frozen yogurt if you like.
Make it personal.
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