7 large Granny Smith or Pippin apples, peeled and
1 cup granulated sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon salt
Juice of 1/2 lemon
1 tablespoon heavy
1 large egg
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup pecan halves
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons
1/2 teaspoon salt
About 1/2 cup ice water
Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll
the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure
to press the dough into the bottom and up the sides without stretching. Chill 30
Roughly chop the apples into small pieces, about the size of lima beans. (The
apples should measure about 9 cups chopped.)
Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
Set aside until the juices begin to run, about 10 to 15 minutes.
Beat together cream and egg to make a glaze and brush over the edges and bottom
of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll
out the remaining dough to a large round about 1/8-inch thick. Place over the filling
a seal the edges together by gently pressing together. Trim any excess dough with
scissors and flute the edges. Brush the top with the remaining egg glaze. Using
a paring knife, cut out and remove a circle the size of a quarter from the center
of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the
center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before
Heat oven to 425 degrees F. Place the pie plate on a cookie sheet and bake 10
- 15 minutes, or until the top is golden brown.
Reduce the heat to 300 degrees F
and continue baking until the juice visible in the center becomes thick and bubbly,
about 1 hour (if the edges are browning too quickly, cover with aluminum foil).
Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the
pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel
sets. Cool on a rack before serving.
Caramel Topping: In a small saucepan combine brown sugar, butter and cream. Bring
to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.
Dough: In a large bowl combine the flour with the lard, butter and salt. Mix
lightly with your fingertips until the dough forms grape-size pieces. You should
be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the
dough as little as possible, until the dough forms a ball. Add a little more iced
water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag,
pressing out any air, and chill for as little as 1 hour or as long as 3 days. The
pie dough can be frozen for as long as a week.