- 2 cups all-purpose flour (10 ounces)
- 1 teaspoon salt
- 2/3 cup lard or other solid shortening
- 1/2 cup finely crushed pecans
- 1/4 cup cold apple cider
- 7 tart apples, peeled, cored and sliced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1/2 cup raisins
- 1/2 cup diced candied fruit
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cold butter, cut into bits
- 1 egg yolk
- Preheat oven to 425 F.
- In large bowl, combine flour and salt. Cut in lard with fork or pastry blender until dough resembles giant peas. Mix in pecans. Sprinkle apple cider on dough, a spoonful at a time, and mix gently until dough holds together.
- Divide dough into 2 balls. On lightly floured surface, with floured rolling pin, roll out each ball of dough to form 11-inch circle, about 1/8-inch thick. Transfer 1 dough circle to 9-inch pie plate, and trim dough so 1/2 inch extends beyond rim. Leave other dough circle where it is.
- In large bowl, combine apples, nutmeg, cinnamon, sugar, raisins, candied fruit and lemon juice, and toss gently to coat. Spoon filling into crust in pie plate. Scatter butter bits over filling. Cover with top crust, and flute edges to seal. Prick top crust with fork.
- In bowl, beat egg yolk with whisk. Brush over top crust.
- In bowl, combine a little additional cinnamon and sugar, and mix. Sprinkle over crust.
- Bake for 50 to 60 minutes, or until apples are tender and crust is golden.
Garden-Fresh Apple Pie With Cider-Pecan Crust
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