Mom's Apple Pie
We love one Michele T. Fillion. Not least for her excellent pies. She in our world is the "Pie Queen".
Here is her recipe for Apple Pie using a 10 inch pie pan. The crust will work for whatever other filling you may choose.
2 Cups All Purpose Flour
2 tsp. Sugar
1 tsp. Salt
5 Tbsp. Sweet Butter, chilled
3.5 Tbsp. Lard, chilled (from butcher, not store packaged)
4-5 Tbsp. ice Water
1. Sift dry ingredients (Flour, Sugar, Salt) together into a large mixing bowl.
2. Cut the shortening (cold Butter, Lard) into the flour mixture until well combined.
(Not too fine, leave some large pieces. This will ensure flakiness of crust.)
3. Criss-cross divide the flour/shortening mixture into four equal parts in the bowl.
4. Add 1 Tbsp. ice Water a few drops at a time to each of the four portions, mixing in each with a fork. (This will ensure equal distribution and right amount of water. Careful not to add too much rendering the dough mushy.)
5. Lift dough with the hands in the bowl and form into a ball which holds together. (If dough doesn't come together add more water, but only a little at a time.)
6. Cut dough ball in two pieces, wrap in plastic, and let rest refrigerated for 1/2 hour to chill (while preparing the Apple filling).
1. 8-10 medium to large baking Apples. (Rome, Northern Spy, Granny Smith. Try a mixture of types. Baking Apples are preferred since they won't melt while baking.)
2. Peel and core Apples cutting each into 8 pieces.
3. Sprinkle onto Apple pieces a little Lemon juice or Citric Acid solution to prevent browning.
4. 1-1.5 Cups granulated Sugar mixed to combine with ... (HINT: Adjust Sugar amount according to sweetness/tartness of selected Apple variety.)
5. 4 Tbsp. Corn Starch.
6. 1/4 tsp. Grated Nutmeg. (1/2 tsp.Cinnamon optional to taste.)
7. Simply combine half of Sugar mixture with Apples, stirring just once. Set remainder aside.
(Start oven to preheat to 425° F)
1. Roll out one of the dough halves large enough to fill pie pan.
2. Trim edges flush with a knife and prick bottom of crust all over in pan bottom with a fork.
3. Roll out top crust an inch wider that pie pan and set aside. In warm weather refrigerate to keep dough firm.
4. Add Apple mixture to bottom crust in pan.
5. Cut 2 Tbsp. Butter into equal pieces onto filling.
6. Drizzle on remaining 1/2 Sugar mixture evenly over buttered filling.
7. Unroll top crust dough onto pie. Crimp edges uniformly with fingers. Cut a vent crosswise in the center, prick all over with fork.
8. Make a Glaze — Beat 1 Egg Yolk with 1 Tbsp. Cream. Glaze pie with pastry brush.
9. Sprinkle 2-3 Tbsp. Sugar over top. (Optional to mix in Nutmeg and/or Cinnamon.)
10. Place on parchment or foil lined tray (to catch drips).
1. Place tray in center of a preheated 425° F oven, initial bake for 12 minutes.
2. Lower heat to 350° F and bake until done. Approximately 1 hour, or more as needed. HINT: Look for bubbles in center to gauge doneness.
3. HINT: Cover pie with foil to control browning of top crust.