Move over, lattice tops! Delicate pastry braids give this pie an elegant yet rustic look.
- Prep time 40 minutes
- Total time 4 hours
- Portion size 8 servings
Pastry: Preheat oven to 425°F. In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough. Knead dough a few times.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
Filling: Meanwhile, in large bowl, stir together sugar, tapioca starch, lemon juice, ginger, vanilla and cinnamon; add apples, tossing to coat. Set aside.
Assembly: On lightly floured work surface, roll out 1 of the pastry discs to 1/8-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under and crimp edge. Scrape filling into crust, packing firmly.
Roll out remaining pastry disc to 1/8-inch thickness. Using pizza cutter or knife, cut into fifteen 3/4-inch strips. Place on parchment paper–lined baking sheet; refrigerate until chilled but not completely firm, about 8 minutes. Weave together 3 pastry strips at a time to create 5 braids. Return to baking sheet; refrigerate for 8 minutes. Arrange braids over filling, trimming at edge of bottom crust; press to adhere.
Whisk egg yolk with 2 tsp water; brush over braids and sprinkle with sugar.Bake on rimmed baking sheet on bottom rack for 20 minutes. Reduce oven temperature to 350°F; bake until filling is bubbly and crust is golden, about 55 minutes. Let cool completely in pan on rack.
Change it up: Rosemary Lemon Pastry
Omit cheddar; add 2 tbsp minced fresh rosemary and 1 tbsp grated lemon zest to flour mixture before drizzling with ice water.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 227 mg
- Sugars 34 g
- Protein 7 g
- Calories 483
- Total fat 24 g
- Potassium 153 mg
- Cholesterol 62 mg
- Saturated fat 12 g
- Total carbohydrate 63 g
- Iron 13
- Folate 23
- Calcium 7
- Vitamin A 12
- Vitamin C 7