Classic Apple Pie

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  • Prep time25 minutes
  • Total time2 hours 15 minutes
  • Portion size10 to 12

Ingredients

  • 8 firm cooking apples, (such as Golden Delicious)
  • 3/4 cup (175 mL) granulated sugar
  • 2 tbsp (30 mL) cornstarch
  • 1 tsp (5 mL) cinnamon
  • 1 pinch salt
  • 1 pinch nutmeg
  • 2 tbsp (30 mL) unsalted butter, softened
  • 1 egg yolk
  • 1 tbsp (15 mL) coarse sugar

Classic Pastry:

  • 2-1/2 cups (625 mL) all-purpose flour
  • 3/4 tsp (4 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cubed
  • 1/2 cup (125 mL) cold lard, cubed
  • 1/4 cup (60 mL) cold water, (approx)
  • 3 tbsp (45 mL) sour cream
  • 1 egg

  • Preparation

    Classic Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces.

    Whisk together water, sour cream and egg; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary. 

    Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

    Peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in large bowl. Toss together sugar, cornstarch, cinnamon, salt and nutmeg; toss with apples to coat.

    On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. 

    Scrape filling into pie shell, packing down firmly; dot with butter. 

    Roll out remaining pastry. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. 

    Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top. 

    Bake on bottom rack of 425ºF (220ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool on rack.

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