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Double-Crust Apple Pie
Melissa Hart

Double-Crust Apple Pie

The old pie-case standard needs tart apples, visible slices and a bottom crust that actually bakes. Letting the filled pie sit while the oven heats is how juice soaks the pastry, so work in that order. A sheet pan catches the inevitable bubble-over without lowering the oven temperature.
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Prep Time 50 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 cup cold lard cut into pieces
  • 8 tbsp ice water
  • 3 lbs tart baking apples peeled and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Mix the 2 1/2 cups flour with the salt, cut in the lard until pea-size pieces remain, and add the ice water 1 tablespoon at a time until the dough holds together.
  2. Divide the dough into 2 disks, wrap, and refrigerate for 30 minutes while heating the oven to 425°F with a sheet pan on the lower rack.
  3. Toss the apples with the sugar, 3 tablespoons flour, cinnamon, nutmeg and lemon juice.
  4. Roll one disk into a 12-inch circle, fit it into a 9-inch pie plate, add the apples, and dot them with the butter.
  5. Roll the second crust, lay it over the apples, trim and crimp the edges, cut 5 vents, and brush with egg wash.
  6. Set the pie on the hot sheet pan, bake for 20 minutes, lower the oven to 375°F, and bake 40 to 45 minutes more until the crust is deep golden and thick juices bubble through the vents.
  7. Cool for at least 3 hours before slicing so the filling sets.