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Click the Pie Picture for a video of how to make this pie
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, optional2 tablespoons all-purpose flour
3 tablespoons cold butter, cubed
TOPPING:1 tablespoon 2% milk
2 teaspoons coarse sugar
- In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For the filling, in a large bowl, mix sugar, cinnamon, and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
- Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color. Remove from heat; cool completely.
- Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep oven proof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place overfilling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
- Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.