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 Magazine
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
- Iron 9.0
- Folate 24.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 3.0