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Author Notes: 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
Makes 1 pie
For the Pastry
cups plain flour
teaspoon baking powder
tablespoons ice cold milk
For the Filling
Granny Smith apples
- 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.