Fruit Pie 

SERVES 8

Calories: 500

Carbs: 54 g

Fiber: 0 g

Protein: 8 g

1. CUT butter and lard into chunks with pastry cutter

   • 8 T butter (114 g)

   • 8 T lard (114 g)

2. MIX flour and sugar then CUT into butter mix with pastry cutter

   • 3 cups AP flour (360 g)

   • 2 T sugar (30 g)

3. DISSOLVE salt into water then GENTLY CUT into flour mixture 

   • 1 t salt

   • 1/3 cup iced water (90 g)

4. It's important everything remains very cold during this process!

5. FORM a ball of dough where everything just comes together (it's great if the fats remain rather chunky in the mix)

6. DIVIDE the dough into two parts (one slightly larger than the other), PRESS into two discs (one upper crust and one lower)

7. WRAP tightly in plastic wrap and refrigerate at least 3 hours (it must be very cold)

8. FREEZE your pie pan

9. ROLL the larger disc large enough to fit in the pie cold pie pan. PRESS it in snuggly. 

10. FILL your pie shell with at least 36 ounces of pie filling

11. PLACE a few tablespoons of butter on top of filling

12. ROLL the smaller disc to form the top crust and place over the filling

13. SEAL the edges of the pie.

14. BRUSH pie with an egg wash (1 egg white with 1 tablespoon of water) and cut vents in the top crust.

15. SPRINKLE the top of pie generously with turbinado sugar and PLACE in freezer while oven heats to 400 degrees.

16. Bake 40-50 minutes at 400 degrees (COVER edges of crust at about 25 minutes if getting too dark).

17. REMOVE pie and COOL for at least 3 hours before cutting

18. ENJOY!

FILLING

REST FRUIT for about 10 minutes

• 1 kg fruit 

• 150 g sugar (partial brown sugar)

• 80 g AP flour

• 1-2 T lemon juice

• 1/2 t cinnamon

• 1/4 t salt

• 1/8 t cardamom

• 1/8 t nutmeg

• 1 T orange zest

FINISH with:

• 3 T Butter

SEAL CRUST with egg white wash

DUST with turbinado sugar