Name: Cinnamon Apple Pie
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 2-1/2 cups all-purpose flour -; 1/2 teaspoon salt -; 1-1/4 cups cold lard -; 6 to 8 tablespoons cold 2% milk -; Filling: -; 2-1/2 cups sugar -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground ginger -; 9 cups thinly sliced peeled tart apples (about 9 medium) -; 1 tablespoon bourbon, optional -; 2 tablespoons all-purpose flour -; Dash salt -; 3 tablespoons cold butter, cubed -; Topping: -; 1 tablespoon 2% milk -; 2 teaspoons coarse sugar -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Cinnamon Apple Pie

1. 2-1/2 cups all-purpose flour -

2. 1/2 teaspoon salt -

3. 1-1/4 cups cold lard -

4. 6 to 8 tablespoons cold 2% milk -

5. Filling: -

6. 2-1/2 cups sugar -

7. 1 teaspoon ground cinnamon -

8. 1/2 teaspoon ground ginger -

9. 9 cups thinly sliced peeled tart apples (about 9 medium) -

10. 1 tablespoon bourbon, optional -

11. 2 tablespoons all-purpose flour -

12. Dash salt -

13. 3 tablespoons cold butter, cubed -

14. Topping: -

15. 1 tablespoon 2% milk -

16. 2 teaspoons coarse sugar -

How to cook deliciously - Cinnamon Apple Pie

1. Stage

In a large bowl, mix the flour and salt, then cut in the lard until crumbly. Gradually add the milk, tossing with a fork until the dough holds together when pressed. Divide the dough in half, then shape each half into a disk. Wrap them in plastic, and refrigerate the dough for one hour or overnight.

2. Stage

For the filling, in a large bowl, mix the sugar, cinnamon and ginger. Add the apples and toss them to coat. Cover the bowl and let it stand for one hour to allow the apples to release their juices, stirring occasionally.

3. Stage

Drain the apples, reserving the syrup. Place the syrup and, if desired, the bourbon in a small saucepan, and bring the mix to a boil. Reduce the heat, then simmer, uncovered, until the mixture thickens slightly and turns a medium amber color, 20 to 25 minutes. Remove the pan from the heat and let the syrup cool completely.

4. Stage

Preheat the oven to 400°F. Toss the drained apples with the flour and salt. On a lightly floured surface, roll half the dough to a 1/8-inch-thick circle. Transfer the dough round to a 10-inch cast-iron or other deep ovenproof skillet. Trim the pastry so it's even with the rim. Add the apple mixture, pour the cooled syrup over the top, then dot with butter.

5. Stage

Roll the remaining dough to a 1/8-inch-thick circle. Place it over the filling, then trim, seal and flute around the edge. Cut slits in the top. Brush the milk over the pastry, then sprinkle the coarse sugar over the top. Place the pie on a foil-lined baking sheet, and bake it for 20 minutes.

6. Stage

Reduce the oven setting to 350°. Continue baking the pie until the crust is golden brown and the filling is bubbly, 45 to 55 minutes longer. Let the pie cool on a wire rack.