29 August, 2013
Classic Apple Pie
I decided to post this recipe despite knowing that almost everyone has a favorite apple pie recipe of their own; others will probably search delicious looking recipes in the web and created as their own. I mean, is so common, that in my case, this page will be the last web page I will go looking for an apple pie recipe. Well, I will like to tell you all the truth about the classic good old fashion style homemade apple pie, it was once upon a time a dessert low in sugar and totally all natural.
So in honor to all of those who choose to have dessert after dinner and want to keep it natural and healthy, here is a simple recipe from scratch that I made with some seasonal apples that I picked from the many giving trees here in Canada. Lucky me, I get to eat some apples for free! That is the goodness of planting fruit trees all over instead of just decorative plants. Hope you could also experience the amazing taste of a fresh and 100% organic apple.
Apple Pie Filling
5-7 medium size crispy apples.
1/3 cup cassonade sugar or pure coconut sugar.
1/2 teaspoon organic Cinnamon.
5 tablespoon butter from a good cow.
2 inches long ginger root cut in thick rounds.
1 teaspoon fresh lemon juice.
Put all ingredients in a large pot at medium heat. Stir occasionally until butter and sugar is completely incorporated; this should look like caramel and of a sticky consistency. Remove from stove and prepare the crust.
No wait Pie Crust
2 cups flour
1/2 teaspoon salt
3/4 cup pure lard
5-6 tablespoons cold ice water.
optional: 1 egg for brushing pie to add a golden look to it.
Cut lard into the flour with salt. This is done by using two knives and cutting in the lard by sliding the knives one against the other in a cutting motion and cut until it resembles crumbs. Add 4of the tablespoons of cold water and begin working the dough by hand; then add the rest of the water tablespoon by tablespoon until the dough is manageable and soft, but not sticky. Note: Add more water if needed and if dough is too dry or stiff. If it becomes sticky, then sprinkle flour until dough is smooth and has its dry and soft texture. Preheat the oven to 375.
Divide dough in half, one to cover the pie pan and the other to top your pie. Roll 1 half into a circle to fit the pan, put to fit and leave borders hanging for cloture. Fill with the apple filling and proceed to top the pie and closure the sides by pressing both layers together like in the picture below.
You DO NOT have to chill the dough or bake previous to adding the filling.
Once you have covered your pie and done all the decoration on top (don’t forget to leave a small opening on top to avoid breakage), whisk 1 egg and brush the pie. Place in oven and cook for about 15 to 20 min. or until the pie looks golden brown and crispy.
Let it cool down for about 1 hour before cutting it.