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Yield: Serves 8 to 10
INGREDIENTS
- 2 recipes Pie Dough, made with lard
- 9 cups sliced apples, such as Greening, Cortland, Winesap, or other hard cooking apples (8 to 10 apples)
- Juice of 1 lemon
- 1/3 cup of sugar
- ½ teaspoon cinnamon
- 1½ teaspoons quick cooking tapioca (if apples are very juicy)
- 3 tablespoons unsalted butter, cut into bits
- 1 egg yolk beaten with 2 tablespoons cold water, for egg wash
- Cheddar cheese, sliced
Equipment:
- 10-inch deep dish pie pan (about 2 inches deep)
Directions
Preheat the oven to 425°
Prepare the pie dough and line a 10-inch deep dish pie pan with half the dough.
Peel and core the apples and slice into eighths.
In a bowl, toss the apples with the lemon juice, sugar and cinnamon. Stir in the tapioca.
Turn the filling into the pie pan and dot with butter.
Roll out the remaining dough into a circle. Moisten the edges of the pie crust with water and set the top crust in place. Seal and crimp.
Brush the crust evenly with the egg wash.
Cut vents in the top crust by inserting a paring knife ¼ inch through the dough.
Bake in the center of the oven for 20 minutes.
Reduce the heat to 350° and continue baking for 45 minutes more.
Cool for 1 hour before serving.
Serve with cheddar cheese.
© Christopher Idone
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 10 servings, and includes 10 oz of cheddar cheese for serving.
Nutritional information does not include Pie Dough. For nutritional information on Pie Dough, please follow the link above.
230kcal (12%)
215mg (22%)
7mg (11%)
114mcg RAE (4%)
142mg
13mg
8g
17g
2g
22g
60mg (20%)
178mg (7%)
8g (42%)
13g (21%)
0mg (2%)
FROM THE KITCHEN OF...
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