When you think of fall, apples definitely come to mind. Take advantage of the bounty of apples that are available this time of year by trying out this delicious apple pie recipe from Master Chef and Professor, Anthony Borgo.
Yields: One nine inch pie
Ingredients (pie crust)
500g of pastry flour
375g of lard or butter
190 ml of cold water
10g of salt
25g of brown sugar
Ingredients (apple pie)
125g of granulated sugar
90g of brown sugar
25g of cornstarch
2g of cinnamon powder
30g of cold melted butter
9 inch pie plate
pastry or basting brush
Preparation method (pie crust)
1. Rub lard into the flour, until the mixture is ‘pie sized’ in shape.
2. In a separate bowl, add salt and brown sugar to the cold water.
3. Pour the liquid into the flour/fat crumble and mix until it resembles a smooth dough.
4. Allow the dough to rest for 20 to 30 minutes in a cold fridge.
Variation: Butter can be used instead of lard
Preparation method (apple pie)
1. Peel apples, using a peeler in order to prevent the waste of apples and to retain the maximum amount of pectin (which is concentrated under the skin) and cut into one inch pieces.
2. Mix the lemon zest, sugar, brown sugar, cornstarch, melted butter and cinnamon powder with the apples to create your filling.
3. Roll out the dough, dusting your roller and surface with flour to prevent tearing. Brush off excess flour.
4. Cut out the dough into two even disks, 1 inch larger than the pie plate. Since you are working with a nine inch pie plate, cut two 10 inch disks for the bottom and top of your pie.
5. Place the bottom layer of your crust into the pie plate. Press firmly into dish so there are no air bubbles.
6. Fill the pie with your apple mixture in the centre of the pie. Don’t worry as it cooks the pie mixture will spread out more evenly in the plate.
7. Cover the filling with the second pastry disk, sealing the edges with your fingers or a fork.
8. Cut a small whole on the top of the crust to allow the steam to escape.
9. Create an egg wash using eggs and water at a 1:1 ratio, brushing it lightly on the top crust before baking in order to create uniform colour.
10. Bake at 180 degrees Celsius (360 degrees Fahrenheit) for approximately 50 minutes until golden brown.
11. Allow the pie to cool and then serve with your choice of Ontario blue cheese or aged cheddar, clotted cream, warm maple custard or cinnamon ice cream.
About Anthony Borgo
Master Chef and Professor, Anthony has spent his last 10 years at Georgian College coordinating Culinary and Baking courses. On top of his teaching, he’s also a local food advocate, competed in the World Pasta Competition from 2013 to 2017 and helps organize an annual Euro Trip for students.