I’m not much of a baker, but I really enjoyed doing this for the Abernethy Fair. It is really challenging to make your own crust, but it is so rewarding when it all comes together.

The Crust:

2 cups all purpose flour
1 teaspoon salt (don’t use the salt if you use salted butter)
1 tablespoon sugar
½ cup butter (cut into squares and frozen for 20 minutes)
½ cup lard (cut into squares and frozen for 20 minutes)
½ cup ice water
1 teaspoon lemon juice

You can do this in food processor or by hand:

In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar, butter and lard until the mixture resembles cornmeal with some pea-size pieces of butter remaining.

By hand, using pastry/dough cutters or two butter knives, cut in the lard and butter until you get the pea-sized pieces.

It’s really helpful keep the fat as cold as possible, as it tends to melt a bit once you start handling it.

In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated.

Avoid kneading the dough!

Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

You can keep frozen until you want to use. Will make two pie bottoms or one top and one bottom.

The Filling:

7 to 10 granny smith apples
Amaretto (enough to soak all the apples)
¼ cup butter
3 tablespoons flour
⅓ cup brown sugar
Corn starch (optional)

Peel and core the apples. Slice and place in a bowl. Pour as much amaretto as it takes to soak all the apples. You can water it down a bit if you don’t want to use up as much amaretto. Let soak for at least 30 mins.

In a large saucepan, melt butter and mix in flour. Mix in brown sugar and then pour mixture into the bowl of apples and amaretto. On a low heat (you don’t want to burn the butter) lightly stir the mixture and let the excess liquid evaporate. If it seems too runny after a few minutes of stirring, add a little cornstarch to thicken. When it is thick enough, transfer back into the bowl. Add a few dashes of cinnamon. The amount is up to you. I figure I used about ½ tablespoon.

While that is cooling, roll out your dough. Place the bottom crust on a pie plate, and pour in the filling. Add the top crust, using a fork to seal the edges around the pie. Make sure to slice a few holes around the top to allow steam to escape.

Pre heat the oven to 425 and bake for 15 mins. Then turn down the heat to 350 and bake at 350 another 30 mins or so. When you can see the filling bubbling, and the crust has browned a bit, it is ready to come out. Let cool for at least an hour before placing in the fridge.