Apple Pie II
Here is a straightforward way to make Apple Pie II at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 8 oz (225 g) plain flour
- 4 oz (110 g) margarine
- 2 oz (55 g) lard
- 1 pinch Salt
- 2 tbsp Cold Water
- 4 McIntosh apples
- 1 tsp Ground Cinnamon
- 2 cup White granulated sugar
- ¼ cup Flour
- 2 cup Water
- 30 ½ tbsp Cornstarch
- Lemon Juice, of ½ lemon
- ½ tsp Ground Nutmeg
Method
- Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
- Gently mix in 2 tablespoons water to make a soft but firm dough.
- Divide dough in half, then roll each half out on floured surface to the size you want your pie.
- Use one crust to line your pie pan.
- Core, peel, and slice the apples into ?
- Add lemon juice to the apple segments.
- Transfer excess juices to the pie pan.
- Combine the sugar and water in a saucepan. Bring to a boil over medium heat, stirring gently until the sugar dissolves and you get a simple syrup. Remove from the heat and let cool until just warm.
- In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.
- Combine the apples, spice mixture, and syrup in a bowl. Toss well.
- Transfer the apple filling to the crust-lined pie pan.
- Cover the filling with the second pie crust and make three slits on top.
- Crimp the edges of the crust together, making a decorative border if desired.
- Bake in the oven at 350°F (175°C) for 60 minutes or until golden brown.
- Take out the pie and let cool.
- If desired, serve warm with ice cream, frozen custard, or frozen yogurt.
Tips for the best Apple Pie II
- This is a 16-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Apple Pie II ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for (225 g) plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Apple Pie II recipe hard to make?
It is rated hard: 13 ingredients and 16 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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