Recipe courtesy of Michael Symon
Episode: Hog Wild
Print
Total:
2 hr 25 min
Prep:
25 min
Inactive:
1 hr
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
2 hr 25 min
Prep:
25 min
Inactive:
1 hr
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Double Crust Leaf Lard Pastry:
  • 2 cups sifted all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 3/4 cup cubed lard (preferably leaf lard), chilled
  • 1/4 to 1/3 cup ice water
Apple Filling:
  • 3 pounds Granny Smith apples, peeled, cored and sliced (about 8 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • 2 tablespoons butter, diced
  • 1 egg beaten with 1 tablespoon milk
  • 1 tablespoon raw sugar

Directions

Watch how to make this recipe.

For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour.

Preheat the oven to 375 degrees F.

Divide the chilled pastry into 2 pieces. Lightly flour a work surface. Roll out one piece into a 13-inch round. Line a 10-inch pie plate with the pastry round. Roll out the remaining pastry into a 12-inch round. Cut an "x" or a design in the center of the pastry.

For the apple filling: In a large mixing bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add the cream and toss to coat.

Transfer the filling to the pastry-lined pie plate and dot with the butter. Trim the edge of the pastry even with edge of the pie plate. Place the second pastry round over the filling and seal and crimp the edges. Cut small slits in the top, brush with the egg yolk and milk mixture and sprinkle with the raw sugar.

Place the pie on a rimmed baking sheet. Bake for 40 minutes. Remove from the oven and cover the edges with foil (to prevent overbrowning). Bake until the fruit is tender and the filling is bubbly, 15 to 20 minutes more. Cool on a wire rack for at least 1 hour, if you can wait!

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