Classic Apple Pie

Classic Apple Pie IMAGE Image by: Classic Apple Pie IMAGE Author: Canadian Living

When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 8 cooking apples (such as Golden Delicious)
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 pinch nutmeg
  • 2 tablespoons unsalted butter softened
  • 1 egg yolk
  • 1 tablespoon coarse sugar
Classic Pastry:
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoons salt
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup cold lard cubed
  • 1/4 cup cold water (approx)
  • 3 tablespoons sour cream
  • 1 egg

Method

Classic Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

Whisk together water, sour cream and egg; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.

Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

Peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in large bowl. Toss together sugar, cornstarch, cinnamon, salt and nutmeg; toss with apples to coat.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang.

Scrape filling into pie shell, packing down firmly; dot with butter.

Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge.

Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

Bake on bottom rack of 425?F (220?C) oven for 20 minutes. Reduce heat to 350?F (180?C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool on rack.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 137 mg
  • Sugars 22 g
  • Protein 4 g
  • Calories 347.0
  • Total fat 18 g
  • Potassium 116 mg
  • Cholesterol 63 mg
  • Saturated fat 9 g
  • Total carbohydrate 44 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Classic Apple Pie

Login