I entered this tasty pie into a local competition, and won 1st prize! Homemade pastry is key to an amazing pie and it honestly is not as difficult as it sounds! —Becky Gilhespie
For the Pastry
ice cold milk
For the Filling
Granny Smith apples
In This Recipe
Cube and freeze the butter and lard for 30 mins - 1 hr before making the pastry.
Sift the flour, salt and baking powder into a large bowl. Using a fork, mash the cold fats into the flour. Keep cutting it in until all the flour forms into small balls.
Sprinkle over water, one tablespoon at a time until it looks like it could come together. (you may not use all 5 tablespoons - use as little as possible). Bring the mixture together like a big snow ball. Divide into 2 balls, cover with plastic and rest in the fridge for at least a few hours. (up to 3 days fine)
Mix together the sugar and cinnamon mix. Reserve a handful for the top.
Roll out the pastry and cover the bottom of a pie dish. Sprinkle the sugar mix on the bottom, followed by apples, then repeat the layers. Dot with butter.
Roll out the top layer of pastry and pinch the edges together. Add some slits for vent holes and sprinkle the reserved sugar mix on top.
Cover edges with foil. Bake in a hot oven for 20 mins, then turn down to 350 degrees and bake another 30 mins.