Recipe Book

Instructions

Pastry: In food processor, pulse together flour, sugar and salt until combined; pulse in lard until mixture resembles fine crumbs. Pulse in butter, a few cubes at a time, until mixture is in coarse crumbs about the size of large peas. Drizzle in ice water; pulse, adding up to 2 tbsp more ice water, 1 tsp at a time, if needed to form ragged dough.

Turn out onto work surface; gently knead until combined, 3 or 4 times. Divide dough in half; wrap each in plastic wrap. Press into discs. Refrigerate until chilled, about 1 hour.

On lightly floured work surface, roll out 1 pastry disc into 12-inch circle; fit into 9-inch pie plate. Refrigerate until firm, about 10 minutes.Position rack in bottom of oven; place baking sheet on rack. Preheat oven to 425°F.

Filling: Meanwhile, in large bowl, combine Granny Smith apples and Golden Delicious apples. Drizzle with lemon juice; toss to coat. Sprinkle with sugar, cornstarch, cinnamon, nutmeg and salt; toss to coat evenly.

Arrange apples, rounded side up, in crust in tightly packed clusters, filling in any gaps; pour any juices over top.

Roll out remaining pastry disc into 12-inch circle. Whisk egg with 1 tsp water; brush some over pastry rim in pie plate. Fit pastry circle over filling; trim to leave 1/2-inch overhang. Fold overhang under bottom pastry rim; seal and flute edge. Freeze until firm, about 15 minutes.

Cut steam vents in top. Bake on prepared pan for 20 minutes. Reduce heat to 375°F; rotate pie. Bake until apples are tender, filling is bubbling and crust is golden, covering with foil if top is browning too quickly, 40 to 45 minutes. Let cool completely on rack, about 3 hours.

Serve each slice with small scoop of Vanilla Ice Cream.

Test Kitchen Tip: Packing the apples tightly prevents large air pockets from forming and helps the pie maintain its shape while baking and cooling.