"Recipes are meant to be shared"...Ann Thibeault

Wednesday, September 30, 2009

As Canadian as Apple Pie


If I had to rank pies in order of my favourite - rhubarb would be first with apple a very close second. I had been promising to make an apple pie all week and finally got around to putting one in the oven last night.  Poor Moe, I wouldn't let him have a slice before bed last night.  And not because I was worried about his health, but because I wanted to wait until morning so I could get a good picture.   He had to wait to have his pie for breakfast.

Basic Apple Pie
5  or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour
(more if the apples are very juicy,less if not)
1 tablespoon butter
double pie crust

Heat oven to 425°F.

Peel and slice the apples.  Squeeze half a lemon over slices and toss to coat.   Add the sugars, flour and cinnamon and toss again.

Roll out bottom crust and line pie plate.  Add apples, dot with 1 tablespoon of butter and cover with second crust.   Decorate with leftover pastry.  Make sure to cut a couple of vent holes. Brush with milk and sprinkle with a little sugar.

Place pie on bottom rack.  Bake for 15 minutes.  This helps to cook the bottom crust.

Reduce heat to 375°F, and raise the pie to the middle rack.  Bake for 40 to 50 minutes.  If the crust is browning too quickly, you can cover loosely with a piece of foil.

Butter-Lard Pastry
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard. You can cut the butter/lard in using the food processor or with a
pastry blender.  Or you can use a box grater for the butter.

Put flour mixture in bowl and add water mixing with a fork until pastry comes together.  Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.

The secret to a good crust is to not over handle the dough.


  1. I've said it before and I'll say it again: I always read your blog at the wrong time of day. I'm here starving at school when I could be eating pie! :)

  2. I'd be hard pressed to decide between apple and strawberry-rhubarb. I'll take pie over cake most any day.

    Your pie looks luscious. I can eat apple pie year round (and I do!!).

  3. That is one beautiful pie. You can even see how flaky the crust is. Yum!

  4. That is one pretty pie Miss Ann...
    I will make one for Sam when he comes home for fall break!

    Thanks to you for turning me on to your fabulous Rhubarb pie...I have a lovely little package of Rhubarb in the freezer....enough for a pie...i am saving that for a rainy or snowy day!

  5. I have to hand it to MOE for resisting the beautiful pie!

  6. Poor Moe, indeed! It's a beautiful pie, and it must have been sheer torture to have to wait until the next morning!

  7. That looks wonderful, Ann. My mom's pies were great and she always used lard for her crust too..
    Hope you have a wonderful Thanksgiving..


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