Apple Pie
A double-crust apple pie made with tart orchard apples from Island farms, cinnamon and a flaky lard-and-butter pastry.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie plate
- •rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 48 g
- protein
- 4 g
- calories
- 340
Instructions
- 1
Cut butter and lard into flour and salt until pea-sized, then bind with cold water into two discs of dough. Chill 30 minutes.
- 2
Toss sliced apples with sugar, cinnamon, lemon juice and cornstarch.
- 3
Roll out the bottom crust and fit into the pie plate.
- 4
Fill with the apple mixture, mounding slightly in the centre.
- 5
Roll the top crust, lay over the filling, seal and crimp the edges, and cut vents.
- 6
Bake at 200°C for 20 minutes, then reduce to 180°C and bake a further 30 minutes until golden and bubbling.
- 7
Cool at least 2 hours before slicing so the filling sets.
Chef's tips
Keep all pastry ingredients cold and handle the dough as little as possible for the flakiest crust.
Ingredient substitutions
- lard → all butter
- cooking apples → a mix of tart and sweet local apples
Storage
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Reheating
Warm individual slices in a 160°C oven for 10 minutes.
Common mistakes to avoid
- •Slicing the pie before it has cooled and set
- •Overworking the pastry
Serving suggestions
Cooked Apple Pie?
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