What better way to celebrate National Pie Day than with a BIG slice of Homemade Apple Pie! This recipe is the love child of Vicky Akins, who for years has taken these sweet offerings to the employees of her local pharmacy, bank and other offices enough times that THEY now remind her when it’s time to start baking. A true testament to a good flaky pie crust!
The Best Evah pie crust recipe
2 1/2 c. all-purpose flour
1 tsp. salt
2 Tbsp. sugar
1/2 cup plus 5 Tbsp. ice cold butter (cut into 1/2 chunks)
8 Tbsp. cord lard
4-6 Tbsp. ice water
1 tsp. allspice (optional)
Mixing can be done either by hand or in a food processor
Mix flour, salt and sugar until well combined. Cut in butter chunks with short 2-3 second pulses (may also use a pastry blender or fork). Add lard in same manner until mixture resembles coarse cornmeal. Turn mixture out into a bowl. Sprinkle with 3-4 Tbsp of ice water. Squeeze a handful to see if it sticks together, if not, add remaining water until it does. Divide dough in half, rolling into 2 balls. One should be slightly bigger than the other. Flatten into circles and let rest for 30 minutes
Roll out after 30 minutes. Use a fork to poke holes in bottom crust to prevent bubbling. Fill and cover with top crust,pinch closed and seal with egg wash.
The Best Apple Pie
*Northern Spy apples are my favorite for making pies. They are sweet without being overpowering.
3/4 c. granulated sugar
1/4 c. packed brown sugar
2 Tbsp.all-purpose flour
1 tsp. ground cinnamon
1 tsp. cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
8 cups apples (peeled, cored and thinly sliced)
2 Tbsp. butter, cut in small chunks
1/4 c. whipping cream
1-2 Tbsp. milk
1 Tbsp. raw or granulated sugar
In large bowl, combine sugars, salt, flour, cinnamon, cloves & nutmeg. Add apples and toss to coat. Pour into prepared shell, dot with small chunks of butter, and pour whipping cream over filling. Top with second crust. Crimp & seal edges. Brush with milk and sprinkle with raw sugar (or granulated). Place on foil covered baking sheet (lightly spray foil with non-stick spray. Be careful when putting pan in oven so pie pan doesn’t slide. Cover edges with foil or crust guard. Bake at 375 for 40 minutes, then remove foil from edges and bake for 30 more minutes or until crust is golden brown. Cool on wire rack.