Cocktails
DessertsBy Ms. Dupuis
DIANE’S APPLE PIE
Preparation : 35 min.
Cooking : 35 to 40 min.
Portions : 8
Every fall, we get together as a family to make Mom’s famous Apple pie recipe. Benoît peels and cuts the apples, Sylvie cooks them, mom takes care of the dough and and Anaîs supervises the whole operation. In addition to make the whole house smell yummy, this delicacy is a treat for the taste buds.
Crust
Ingredients
1.3 liters (5 ½ cups) flour
10 ml (2 tsp) salt
454 g (1 lb) cut lard
1 egg
180 ml (¾ cup) cold water
Preparation
Mix the flour and salt in a bowl, then stir in the lard with two knives or your hands until it has a grainy texture.
In a cup, combine the lightly beaten egg and cold water, then pour into the bowl.
Shape the mixture with your hands to form a ball.
Refrigerate for 1 to 2 hours before rolling the dough.
Flour the work surface and the rolling pin.
Take a portion of the dough and roll it out into a large disk (makes 6 rounds of 23 to 25 cm (9 to 10 in)).
Line the pie pan.
Filling
Ingredients
7 Cortland or other apples
180 ml (¾ cup) water
375 ml (1 ½ cups) brown sugar
125 ml (½ cup) 35% cooking cream
Preparation
Cut the apples and place them on the uncooked dough.
In a saucepan, bring the water, brown sugar and cooking cream to a boil, stirring, then simmer over low heat for 15 to 20 minutes (add flour to thicken if necessary).
Let cool and pour over the uncooked apples in the crust.
Cover the tart with the second crust.
Bake at 200°C (400°F) for 35 to 40 minutes.
