Big Apple Pie

Servings: Makes: 8 - 10 servings

Nutritional Information:

Per 100g

Calories 283 Fat 10g Saturates 3.3g Sugars 24g Salt 0.32g Protein 2.8g





In a medium mixing bowl, sift together the flour, sugar, and salt. Cut in the shortening using a fork (or use your fingers like I do) until it is evenly crumbled.


Combine the ice water and apple cider vinegar in a glass. Drizzle a small amount over the flour mixture and mix well to moisten. Repeat this process in small increments, pouring more liquid and mixing, until the dough can be pressed into a soft ball. Divide the dough in half and form each half into a ball. Flatten each ball into a disk and wrap the disks separately in plastic and refrigerate for at least 1 hour.


While the dough is chilling, place the apples in a large mixing bowl, add the lemon juice immediately, and mix well, as it helps to keep the apples from browning. Add the flour, cinnamon, nutmeg, and allspice (if using) and mix well until the apples are evenly coated.


Preheat the oven to 190°C (Gas Mark 5, 375°F) and grease a 10-inch pie pan. Remove the dough from the refrigerator and roll out each disk on a lightly floured piece of wax paper or parchment paper to approximately 1/4-inch thick. Transfer one rolled-out piece of dough to the pie pan and press it in gently, making sure there are no air pockets beneath the dough. The dough should come up and slightly spill over the sides of the pan.


Pour the apple mixture into the pie pan, pressing down gently to make sure it is level. Top the apples with the other piece of dough. Cut off any excess overhanging dough and pinch the corners of the crusts together.


Using a fork, gently pierce the upper crust evenly across the surface to create ventilation holes. Bake for 50 minutes, until the top crust is golden brown. Cool on a rack for 20 minutes before serving.


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