Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. If the lard is too soft and it won’t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. (When using lard I like the pastry cutter, because my hands tend to be warm and the lard gets too mushy.) Work the lard into the flour until it starts to stick together when squeezed, but you want to keep some of the lard in pea-sized pieces. Use a Pastry Cutter or your hands to work the lard into the flour. If it is hot out I even put the flour in the freezer for a little while, which makes it easier to work with.Ĭombine the flour, salt and sugar. Have all of your ingredients ready and chilled. You can also use brown sugar, but may have to adjust amount if using sweeter apples.Ĥ tablespoons unsalted butter, sliced into 6 pieces Feel free to use your favorites, but be sure to use some that will keep their shape when baked.ġ cup raw Turbinado sugar – this gives a richer flavor than regular sugar. It requires a slightly gentle touch, but follow my directions and it will be tender, flaky and delicious!ĭo you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.ģ cups (15 oz) unbleached all-purpose flourĨ oz Lard, cut into 1/2-inch pieces and frozenġ teaspoon apple cider vinegar, actually any white vinegar will do.Įgg wash (1 egg + 1 tablespoon heavy cream)ġ/4 cup raw Turbinado sugar, for the top of crustģ pounds thinly sliced apples (about 4 pounds whole) – I used a combination of Haralson, Braeburn, Cortland, McIntosh, Gala and Granny Smith. Yep, unless you are vegetarian, you really need to try it. ![]() Then there is the crust, which was made with 100% LARD. I like to mix them to create a more interesting pie, although I think you can get a very good result with just two kinds. They all have different flavors, textures and colors. ![]() The keys to my winning apple pie were the apples, I used 6 different varieties, because it is apple season in MN and there are so many gorgeous apples to choose from. Well, I can breathe a sigh of relief, and have a moment of marital bliss … because, he declared this apple pie “the best pie I have EVER eaten.” You can not know how important this day has been for me, as a professional pastry chef, as a wife and as a perfectionist. Not just a great crust, or filling, but the entire package. Believe me when I say that I have been on a 20-year mission to create THE perfect pie. Can you imagine what that does to a girl who prides herself on figuring out all things sugary. He always loves bits and pieces of them, but never the entire pie. Here’s the thing, Graham has never been head-over-heels-in-love with my pies. ![]() One of the glorious issues of a 20-year marriage is the honesty, brutal, albeit “loving,” honesty.
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