Prep 45 mins
Cook 50 mins
- 2 cups all-purpose flour
- 3 ounces butter, cold
- 5 tablespoons water, ice cold
- 5 large tart apples
- 1 teaspoon ground cinnamon
- 1⁄2 cup brown sugar
- 2 teaspoons breadcrumbs
- 1 egg yolk
- 2 tablespoons milk
- To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs.
- Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes.
- Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge.
- Preheat oven to 425 degrees F.
- Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl.
- Sprinkle bread crumbs evenly over pie shell.
- Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre.
- Roll out other half of dough to fit top of pie.
- Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk.
- Place top layer of dough on pie.
- Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting.
- Prick pie with fork in at least a dozen places to let steam escape.
- Brush with eggwash.
- Bake 15 minutes.
- Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown.
This was a great recipe. The baking times were perfect and produced a wonderful golden crusted, delicous ple. I will use this one again.