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Ingredients
  • 3 cups (15 oz) unbleached all-purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon sugar
  • 8 oz Lard, cut into ½-inch pieces and frozen
  • 1 egg
  • 5 ½ tablespoons ice cold water
  • 1 teaspoon apple cider vinegar, actually any white vinegar will do.
  • egg wash (1 egg + 1 tablespoon heavy cream)
  • ¼ cup raw Turbinado sugar, for the top of crust
  • subheading: The filling:
  • 3 pounds thinly sliced apples (about 4 pounds whole) - I used a combination of Haralson, Braeburn, Cortland, McIntosh, Gala and Granny Smith. Feel free to use your favorites, but be sure to use some that will keep their shape when baked.
  • 1 cup raw Turbinado sugar - this gives a richer flavor than regular sugar. You can also use brown sugar, but may have to adjust amount if using sweeter apples.
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground clove
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 3 tablespoons cake flour or cornstarch
  • 2 teaspoons lemon juice
  • 4 tablespoons unsalted butter, sliced into 6 pieces
Note: Ingredients may have been altered from the original.
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