Makes: One 10-inch pie (12 slices) Serving size: 1 slice
Ingredients
Pie Crust
- 4 cups flour
- 1 tablespoon GoodShoog™
- 2 teaspoons salt
- 1¾ cups lard
- 1 tablespoon vinegar
- 1 egg
- ½ cup cold water
Apple Pie Filling
- 14–16 medium crisp tart apples
- 2 tablespoons minute tapioca
- 1 cup GoodShoog™
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon Allspice
- 4 tablespoons cold butter
Instructions
Pie Crust
- In a 1 cup liquid measure, whisk the ice water, vinegar and egg together with a fork.
- Using a food processor, pulse the dry ingredients together until well mixed. Add the lard and process together for only 4–5 seconds, just until coarsely mixed. Sprinkle the wet ingredients over and pulse again just until mostly combined, no more. (You can use the dough immediately or cover and refrigerate it at this point.)
- Gather enough dough gently with hands for top crust. Roll out between 4 sheets of waxed paper or parchment paper, two on top and two on bottom.
- Peel off the top papers and place them lightly back on the crust. Flip it over and remove bottom paper. Place crust in pie dish lifting the overhanging crust to press it into the corners of the dish until well fitted.
Apple Pie Filling
- Peel and slice apples. (A hand crank apple peeler slicer corer is very helpful with this step.)
- Place apples in a large pan and cook over medium heat, stirring occasionally until the apples are crisp tender.
- Stir in the GoodShoog™, tapioca, cinnamon, salt and allspice if using. Cook until mixture is thick and bubbly. If apple juice is not thickened, add a little more tapioca, 1 teaspoon at a time and continue cooking until it thickens. Cool slightly.
- Pour the filling into the prepared pie shell, mounding it generously in the center. Evenly distribute thin slices of cold butter over the filling. The filling will appear heaping at first but will naturally settle as the pie bakes.
- Roll out a second crust for the top and place on pie trimming edges to 1/4 inch overhang,
- Decorate the top with cutouts of remaining dough if desired. (This is the fun part and makes your pie a custom piece of art!) Have fun!!
- Close the crusts by rolling the top crust over the bottom crust and tucking under. Crimp the edges to seal.
- Cut vent holes in the top crust with a sharp knife for steam to release as it bakes.
- Brush entire top crust with egg whites for the professional shine and sprinkle with a mixture of GoodShoog™ and cinnamon if desired.
- Bake at 325°F until the crust reaches desired brownness. Cover with parchment or foil for the duration of baking time until 40 minutes is reached or until the crust appears fully baked. Cool 30 minutes before serving.
Notes
Homemade apple pie is a true labor of love, requiring time, care, and a little patience to create. From the flaky, golden crust to the warmly spiced apple filling, every pie carries a touch of love and a bit of character unique to the person who made it. This recipe will help you master the art of homemade apple pie and may just become a cherished tradition for celebrations and special moments in your home.
Nutrition Information
Per slice — based on 12 slices
Calories: ~590 | Protein: ~6 g | Fat: ~31 g | Usable Net Carbohydrates: ~63 g | Fiber: ~5 g
Carbohydrates exclude the Allulose and Tagatose in GoodShoog™. The Trehalose portion is included.