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Recipe for Apple Pie with Leaf Lard Crust by Dawn’s Recipes

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Recipe for Apple Pie with Leaf Lard Crust by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Pie with Leaf Lard Crust. This dish qualifies as a Intermediate level recipe. It should take you about 4 hr to make this recipe. The Apple Pie with Leaf Lard Crust recipe should make enough food for one 9- or 10-inch double-crust pie.

You can add your own personal twist to this Apple Pie with Leaf Lard Crust recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Pie with Leaf Lard Crust recipe.

Ingredients for Apple Pie with Leaf Lard Crust

  • 8 medium apples (3 different types, such as Granny Smith, Haralson and Honeycrisp, or any three you like), peeled, cored and cut into 1-inch chunks
  • 1 cup sugar, plus more for dusting the pie
  • Grated zest and juice of 1 lemon
  • 2 tablespoons dark rum, optional
  • 1 teaspoon vanilla extract
  • 5 tablespoons cornstarch
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch salt
  • All-purpose flour, for rolling the dough
  • Leaf Lard Crust, recipe follows
  • 2 to 3 tablespoons unsalted butter, cold, cut into thin pats
  • Heavy cream, for the pie wash
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon fine seat salt
  • 6 ounces rendered leaf lard, cold, cut into cubes
  • 2 tablespoons unsalted butter, cold, cut into cubes
  • 4 to 6 tablespoons ice water

Directions for Apple Pie with Leaf Lard Crust

  1. In a large bowl, toss the apples with the sugar, lemon zest and juice, rum (if using), vanilla, cornstarch, nutmeg and salt. Macerate at room temperature for about 2 hours or, refrigerated, overnight.
  2. Preheat the oven to 375 degrees F.
  3. Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1/4-inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang. Refrigerate the first crust while you roll out the second disk of dough.
  4. Remove the bottom crust from the fridge and fill it with the macerated apples. Tuck the pats of cold butter beneath the top layer of fruit. Top with the second piece of dough, and trim both to a 1/2-inch overhang. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish. (You want to make a hard crimp because it will shrink as it cooks.) Cut a hole in the center of the pie, as well as some decorative vents.
  5. Brush the top of the pie with cream, dust it with sugar, and bake for 20 minutes.
  6. Then reduce the temperature to 350 degrees F and bake for another 45 to 55 minutes, until the center juices bubble and thicken, for a total of about 1 hour 10 minutes. Let the pie cool until it is just warm to the touch before slicing and serving.
  7. Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
  8. Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it’s probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender.
  9. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  10. Thirty minutes before you’re ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Apple Pie with Leaf Lard Crust recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Apple Pie – An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream (“apple pie à la mode”), or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately (“blind”) to prevent it from getting soggy. Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom.Apple pie is an unofficial symbol of the United States and one of its signature comfort foods.
  • Apple Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Pie Recipes
  • Apple Dessert
  • Fruit Dessert Recipes
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
  • Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
  • Low Sodium
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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