Cinnamon-Sugar Apple Pie

Name: Cinnamon-Sugar Apple Pie
Prep time: 60 min
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: 10 servings.
Ingredients: 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1-1/4 cups cold lard; 6 to 8 tablespoons cold 2% milk; FILLING:; 2-1/2 cups sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 9 cups thinly sliced peeled tart apples (about 9 medium); 1 tablespoon bourbon, optional; 2 tablespoons all-purpose flour; Dash salt; 3 tablespoons cold butter, cubed; TOPPING:; 1 tablespoon 2% milk; 2 teaspoons coarse sugar

TOTAL TIME: Prep: 1 hour + chilling Bake: 65 min. + cooling YIELD: 10 servings.

Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

Ingredients

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/4 cups cold lard
6 to 8 tablespoons cold 2% milk
FILLING:
2-1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
9 cups thinly sliced peeled tart apples (about 9 medium)
1 tablespoon bourbon, optional
2 tablespoons all-purpose flour
Dash salt
3 tablespoons cold butter, cubed
TOPPING:
1 tablespoon 2% milk
2 teaspoons coarse sugar

Directions

1. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. For filling, in a large bowl, mix sugar, cinnamon and ginger. Add apples and toss to coat. Cover; let stand 1 hour to allow apples to release juices, stirring occasionally.
3. Drain apples, reserving syrup. Place syrup and, if desired, bourbon in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mixture thickens slightly and turns a medium amber color, 20-25 minutes. Remove from heat; cool completely.
4. Preheat oven to 400°. Toss drained apples with flour and salt. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep ovenproof skillet. Trim pastry even with rim. Add apple mixture. Pour cooled syrup over top; dot with butter.
5. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place on a foil-lined baking sheet. Bake 20 minutes.
6. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 45-55 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 633 calories, 30g fat (12g saturated fat), 34mg cholesterol, 169mg sodium, 90g carbohydrate (62g sugars, 2g fiber), 4g protein.