THE BEST OLD-FASHIONED APPLE PIE

Adapted from Alton Brown’s Super Apple Pie recipe

Ingredients:

Crust:

6 oz unsalted butter, cut into 1/2 inch pieces and chilled

2 oz lard or vegetable shortening, cut into 1/2 inch pieces and chilled

5-7 Tbsp ice cold water

12 oz AP flour

1 tsp salt

1 Tbsp sugar

Filling:

About 3 lbs baking apples

1/2 cup sugar, divided

1 Tbsp AP flour

1 Tbsp apple cider

2 Tbsp apple jelly

2 tsp lime juice

1/4 tsp salt

1/4 tsp cinnamon

Directions:

In the bowl of a food processor, combine the flour, salt and sugar by pulsing 4-5 times. Add the butter and pulse 6 times or until the texture looks mealy. Add the lard and pulse another 6 times until incorporated.

Sprinkle 5 tablespoons of ice water on top. Add more as needed and pulse again until the mixture holds together when squeezed. Squeeze into a ball of dough and divide the dough in half. Shape each half into a thick disk, wrap in plastic and refrigerate for at least one hour or overnight.

2 hours before you’re ready to bake, peel (optional) and core the apples and slice into 1/2 inch thick wedges. Toss all of the apples with 1/4 cup sugar, place in a colander over a large bowl and allow to drain for 1-2 hours. keep the drained juice for later.

Toss apples with remaining sugar, flour, jelly, cider, lime juice, salt and cinnamon.

Preheat oven to 425 degrees F.

Remove one disk of dough from the fridge. Place the dough on a lightly floured surface. Lightly sprinkle the top of the dough with flour and roll out into a 12 inch circle. Place into a pie pan and gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Take a fork and poke the dough in the pan to allow for any air pockets to express during baking.

Place the apples into the unbaked pie crust forming a slight mound in the center. Pour over any remaining liquid from the apple bowl. Roll out the second pie dough as the first. Place dough over the apples, pressing the edges together and trimming any excess dough. Take a fork and poke a few holes in the top crust to allow for air pockets. Brush the top of the pie with the apple juice from step 3.

Place the pie on a baking sheet and bake on the lowest level of your oven for 30 minutes. Rotate and bake another 30 minutes or until the apples are cooked through but not mushy. Remove and allow to cool for 2 hours before enjoying!