Apple Pie With an All-Lard Crust

Apple Pie With an All-Lard Crust
Lard makes for unbeatably flaky pie crusts. Keller + Keller Photography
Epoch Times Staff
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Apple Pie

I have been obsessed with making a perfect apple pie for years. I want the crust flaky and tender. Well, I solved that with a lard crust, though a poultry fat or tallow crust works fine. Then I want a juicy filling, but it can’t be runny or gummy. Cooking and thickening the apples before putting them into the crust, a make-ahead technique, solves the runniness problem because you know exactly what you are putting into the crust. This works particularly well with Granny Smith apples, which retain a pleasing firmness. Other varieties may soften more; I leave it to you to find the apple or combination of apples you like best.
Serves 8
  • Double-crust pastry made with any animal fat (except bacon grease, recipe follows)
  • 4 Granny Smith or other large apples
  • 1 tablespoon lemon juice
  • 2 tablespoons any animal fat (except bacon grease)
  • 3/4 cup firmly packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup water, plus more as needed
  • 1 teaspoon milk
  • 1  tablespoon granulated sugar
Keep the pastry refrigerated while you make the filling.