Cookbook:Apple Pie II

| Desserts

Pie crust

 * 8 oz (225 g) plain flour
 * 4 oz (110 g) margarine
 * 2 oz (55 g) lard
 * 1 pinch of salt
 * 2 tablespoons cold water

Filling

 * 4 McIntosh apples
 * 1 teaspoon cinnamon
 * 2 cups white granulated sugar
 * ¼ cup flour
 * 2 cups water
 * 3½ tablespoons cornstarch
 * lemon juice (of ½ lemon)
 * ½ teaspoon ground nutmeg

Pie crust

 * 1) Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
 * 2) Gently mix in 2 tablespoons water to make a soft but firm dough.
 * 3) Divide dough in half, then roll each half out on floured surface to the size you want your pie.
 * 4) Use one crust to line your pie pan.

Filling

 * 1) Core, peel, and slice the apples into ⅛–¼-inch (0.5–1 cm) segments.
 * 2) Add lemon juice to the apple segments.
 * 3) Transfer excess juices to the pie pan.
 * 4) Combine the sugar and water in a saucepan. Bring to a boil over medium heat, stirring gently until the sugar dissolves and you get a simple syrup. Remove from the heat and let cool until just warm.
 * 5) In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
 * 6) Combine the apples, spice mixture, and syrup in a bowl. Toss well.
 * 7) Transfer the apple filling to the crust-lined pie pan.
 * 8) Cover the filling with the second pie crust and make three slits on top.
 * 9) Crimp the edges of the crust together, making a decorative border if desired.
 * 10) Bake in the oven at 350°F (175°C) for 60 minutes or until golden brown.
 * 11) Take out the pie and let cool.
 * 12) If desired, serve warm with ice cream, frozen custard, or frozen yogurt.

Notes, tips, and variations

 * You can also use 2 store-bought pie crusts instead of making the dough from scratch.