Double-Crust Sour Cream Pastry (see below)
1 egg yolk
2 tbsp coarse sugar
8 apples (such as McIntosh or Northern Spy), about 3 lbs (1.5 kg)
3/4 cup granulated sugar (175 mL)
2 tbsp cornstarch (25 mL)
1 tsp cinnamon (5 mL)
pinch each ground nutmeg and salt
2 tbsp butter, softened (25 mL)
Peel and core apples; cut into 1/4-inch thick slices and place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss to coat.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch pie plate. Trim to leave 3/4-inch (2 cm) overhang; fold under and flute edge. Scrape filling into pie shell; dot with butter.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Brush egg mixture over pastry. Cut steam vents in top; sprinkle with coarse sugar.
Bake in bottom third of 450 F (230 C) oven for 10 minutes. Reduce heat to 350 F (180 C); bake for 65 minutes or until bottom is bubbling and thickened. Let cool on rack. (Make Ahead: Set aside for up to 24 hours.) Makes 8 servings.
2 1/2 cups all-purpose flour (625 mL)
1/2 tsp salt (2 mL)
1/2 cup each cold butter and lard, cubed (125 mL)
1/4 cup ice water (50 mL)
3 tbsp sour cream (50 mL)
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make Ahead: Refrigerate for up to 3 days.)
Source: Canadian Living Magazine, October 2007.
Note : I replaced lard with all vegetable shortening.