Old-Fashioned apple pie

The dough

-2½ cups all-purpose flour

-1 tablespoon sugar

-1 teaspoon salt

-½ cup unsalted butter,chilled and cut into 1-inch pieces

-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces

-1 large eggs,beaten

-¼ cup very cold water

In a large bowl,stir together the flour,sugar and salt.

Add the butter and the lard.

Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).

Combine the beaten egg and cold water.

While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.

Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.

Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.

　

Old-Fashioned apple pie

-3 pounds apples

-¼ cup light brown sugar

-¼ cup sugar

-2 tablespoons cornstarch

-¾ teaspoon ground cinnamon

-Pinch of nutmeg

-1½ tablespoons lemon juice

-2 tablespoons unsalted butter,softened

Quarter,core, and peel the apples.Cut each apple into 12 wedges.They will make about 8 cups.

In a small bowl,stir together the sugars,cornstarch and spices.

Add the lemon juice and the sugar mixture to the apple slices and mix until they are evenly coated.

Line a 9-inch pie plate with the bottom crust and mound the apple filling into it.

Trim the bottom crust to a ½-inch overhang.Dot the filling with butter.

Arrange the top crust over the apples,patting the crust gently with your hands.

Leave a 1-inch edge.Fold the top crust under the edge of the bottom crust and flute the edges decoratively.

With a sharp knife,make 5 or 6 steam vents,each ¾-inch long,around the center of the top crust.

Bake in the oven 350*F for 1 hour.

10 minutes before the end of the baking time,brush the top with egg glaze(beat 1 egg with 3 tablespoon cold water) and sprinkle with sugar.

The pie is done when the pastry is golden brown and the juices are bubbling.

Serve with vanilla ice cream.

Bon Appétit