Cook's Illustrated Apple Pie

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subheading: For the crust:

Double the amount of ingredients for the crust, as you will be making the crust recipe twice: Once for the top crust, and once for the bottom crust.

1 9″ deep dish pie pan

2 ½ cups (300 g.) all-purpose flour, plus more flour for dusting the rolling surface and rolling pin

2 TBS (25 g.) sugar

1 tsp. salt

12 TBS (1 ½ sticks) unsalted butter, cut into roughly ¼″ pieces & very cold

8 TBS (1 stick) lard (or vegetable shortening, but lard tastes MILES better), cut into 6 to 8 pieces & very cold

¼ cup vodka, chilled

¼ cup ice water

2 TBS heavy cream, for brushing the top of the crust

¼ cup sugar, for sprinkling over the cream

subheading: For the filling*:

1 cup sugar**

⅓ cup light brown sugar, tightly packed

1 tsp. ground cinnamon***

1 generous TBS cornstarch

3 tsp. powdered pectin (if using SurJell, 3 tsp. pectin will suffice; if using Pomona’s Universal Pectin, add a pinch or two of the citrus powder that it comes with)

4 TBS unsalted butter, cut into ¼″ pieces

1 ¼ lbs. Granny Smith apples, cored, peeled, and cut into slices ⅛″ thick (cutting apples into cubes results in a tougher and less flavourful apple filling)

1 ¼ lbs. Golden Delicious apples, cored, peeled, and cut into slices ⅛″ thick (cutting apples into cubes results in a tougher and less flavourful apple filling)

boiling water (3 quarts per 4 lbs. of prepared apples, or 1.875 quarts of water for 2.5 pounds of apples)

Directions at kitchenchanted.wordpress.com

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