I created this recipe because I always felt as though it was wasteful to toss out the apple peels and cores. I became accustomed to using the peels for canning apple jelly, and so I adapted that way of making pectin to create a wonderful, slightly thickened, and flavor-infused filling for this unique apple pie.
There is some extra effort involved, but when you're not in a rush, the aroma of apple spices and ginger wafting throughout the house is well worth your time.
PASTRY:
3/4 cup cake flour
1 3/4 cups all-purpose flour scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening large pinch Rumford Baking Powder 1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then reduces to 375°F after the pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in a metal bowl. Sprinkle with flour mixture. Chill in the refrigerator for 15 minutes. Remove butter from the freezer and slice it into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
To learn more about this recipe through this link.
How to Make a Perfect Apple Pie