Phenomenal Apple Pie

I have posted a picture of my thanksgiving apple pie, but I bet you want the recipe......this pastry is so flaky you will not want to share the pie with anyone else! Oven 375 degrees F, for the first 30 minutes, then 325 degrees F for the next 45 minutes. Pies will take approximately 1-1/4 hours to bake, if they brown too much, cover with a piece of parchment.

Pastry for 2 double crust pies and 1 single crust or 12 tarts

6 cups all purpose flour, spooned into measuring cup, not scooped
1 teaspoon salt
2 tablespoons sugar
1/2 pound tenderflake lard, cut into pieces
1/2 pound butter, cut into pieces
2 eggs slightly beaten
1 tablespoon white wine vinegar
Cold water, when added to egg and vinegar makes 1-1/4 cups liquid

In food processor, measure 1/2 or 3 cups of flour, salt, sugar, and the 1/2 pound lard, cut up, pulse the processor until the flour and lard is well incorporated, transfer to a very large bowl. Measure the rest of the flour and the 1/2 pound butter into processor, pulse until the flour and butter are incorporated but the butter is in pea size pieces, (sort of lumpy). Pour into the large bowl with the flour/lard mixture, either with a whisk, or your hand, mix the two together, lightly. In a 2 cup measuring cup for liquid, crack in the eggs, beat lightly,add the tablespoon of vinegar, then add enough cold water to measure 1-1/4 cups, make a well in the center of the flour/butter/lard mixture, dump all of the liquid, then with the handle end of a wooden spoon, mix thoroughly, but lightly until all of the flour mixture holds together, with clean dry hands, finish mixing then form 5-6 rounds of pie-dough, wrapping each round in Saran wrap, or ziplock bag, refridgerate for at the minimum 1 hour. Enough time to peel and cut the apples......

Apple Pie Filling

I use a mixture of apples, I don't like the mushiness of Macintosh, but if I'm using a harder apple like Granny Smith, Macintosh will blend well so that you get juicy and crispy bites. My ideal combination is Mutzu and Fuji apples, they hold their shape and when baked long enough have the most ideal flavour and texture.
This filling recipe is enough for 2 double crust pies.

10-12 apples 1/2 Mutzu; 1/2 Fuji apples, peeled and cut into bite sized pieces about 8-10 cups of apples cut up
3-4 tablespoons lemon juice
2/3 cup flour
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter, or honey butter
3-4 tablespoons of half and half cream

Put peeled and sliced apples in a large bowl,squeeze lemon juice over and combine well, this gives the apples a little more acidity and helps to keep them from turning brown. In a smaller bowl combine the flour, sugar, cinnamon, nutmeg, stir well, pour over apples in large bowl, stir all together until every piece of Apple is covered. Cover with Saran Wrap, let maserate for 20-30 minutes, while you roll out the dough.

Roll out dough and ease into pietin, or glass pie plate, trim around the pietin until there is 1/2 inch overhang, fill with apples to overflowing,!very important! Don't forget to dot filling with 3 tablespoons butter, then roll out top crust, make a steam hole, before putting it on top of filling, trim top crust to 3/4 inch overhang, then tuck the top crust under the bottom crust either pinch them together or go around rim of pie with a fork, to pinch top and bottom edges together. Brush all over with the cream, put on a sheet pan to catch the drips, bake in 375 degree oven for 30 minutes then reduce the heat to 325 degrees until the filling is tender (test through steam hole) not mushy 30-45 minutes.