Apple Pie

Home Cookin Chapter: Recipes From Thibeault's Table

Basic Apple Pie
===============
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy, less if
not)
1 tablespoon butter
double pie crust


Heat oven to 425°F.

Peel and slice the apples. Squeeze half a lemon over slices and
toss to coat. Add the sugars, flour and cinnamon and toss again.

Roll out bottom crust and line pie plate. Add apples, dot with 1
tablespoon of butter and cover with second crust. Decorate with
leftover pastry. Make sure to cut a couple of vent holes.


Place pie on bottom rack. Bake for 15 minutes. This helps to cook
the bottom crust.

Reduce heat to 375°F, and raise the pie to the middle rack. Bake
for 40 to 50 minutes. If the crust is browning too quickly, you
can cover loosely with a piece of foil.

.

Butter-Lard Pastry
==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed.



(notes: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) 
OPTION:  Use all butter in the crust.

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.



Put flour mixture in bowl and add water mixing with a fork until
pastry
comes together.  Form in to a ball and cut in two pieces. Form
each
into a round flat disc and refrigerate for 1 hour.


The secret to a good crust is to not over handle the dough.







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