The leaves are turning and it’s time to think: Thanksgiving Menu! It may be your usual feast, but change up the dessert this time. Add this terrific Apple Pie to end the meal.
John Gilchrist is known as the best restaurant critic in this neck of the woods. He is also a great Chef and has created a recipe for incredible Apple Pie!
“FALL is about creating great Apple Pie!” ~ m.s.
Apple Pie Recipe
For the dough:
4 cup all-purpose flour
¾ tsp salt
1 1/3 cup lard
1 Tbsp lemon juice
½ cup cold water
Mix flour and salt together in a large bowl. Slice lard into small bits over flour mixture and work by hand or with a pastry cutter until the mixture reaches a granular texture. Add lemon juice to water and pour liquid slowly into flour-lard mixture while blending by hand or cutter. Work pastry until it forms into a large ball.
Turn mixture onto a lightly floured surface and cut into three portions. With the heel of your hand, smear each portion three times in a forward motion. Then form each portion into a thick disk, cover with wax paper, and place in the refrigerator.
For the filling:
3 Tbsp flour
1 tsp grated lemon zest
½ tsp ground cinnamon
1/8 tsp salt
¾ cup sugar
6 cups cored, sliced apples (not peeled) (I like Galas or Pink Ladies)
1 Tbsp lemon juice
Mix together flour, zest, cinnamon, salt, and sugar in a large bowl. Gently toss with apples and lemon juice.
Pre-heat the oven to 425F. Roll out one piece of dough on a lightly floured surface into a 12-13 inch round. Place in 9-inch pie pan. Roll out second piece similar to the first. Pour filling into shell. Lightly dab the outer edge of the pie shell with water. Place second pastry shell over top the first and crimp edges together by hand. Trim excess pastry and roll into ball. Poke vents into the top crust with a sharp knife.
Bake pie in pre-heated oven for 20 minutes. Reduce heat to 375F and continue to bake for 40 minutes or until pie crust is crisp and apple mixture is bubbling. Cool pie on a rack at room temperature for 2-3 hours.
Note: There will be enough dough to make four shells. So use the remaining two shells to make another pie.
Recipe credit: John Gilchrist, Calgary food writer and avid pie baker.
This bold NOW Tangerine colour. . . . has a tangier side to it, than simply orange. Tangerine Tango will give our homes, clothes, even food that certain FRESHzip because it has that slight impression of red in its undertones!
We can update our Interior lifestyles, our clothes, and our meals, with hits of this colour, doing it your way . . .
Accents in of Tangerine Tango on wallpaper, chairs, lamps, pillows, and art.
Bring your home and wardrobe up to date soon with Tangerine Tango, find out how:
– Brian Moore
Presenter: Monika Siebert, Principal, Monika Inc.
