Ingredients:
Pastry:
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
3/4 tsp salt
1/2 cup each cold unsalted butter and lard, cubed
1 1/2 cup grated sharp Cheddar cheese
1/2 cup ice water (approximately)
Filling:
3/4 cups granulated sugar
1/4 cup tapioca starch
2 tbsp lemon juice
2 tsp ground ginger
1 tsp vanilla
1/2 tsp cinnamon
8 cups thinly sliced cored peeled tart baking apples (such as Northen Spy or Granny Smith)
Assembly:
1 egg yolk
2 tsp water
1 tbsp coarse sugar
Preparation:
Pastry:
1. Preheat oven to 425°F.
2. In large bowl, whisk together flour, sugar and salt.
3. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar.
4. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough.
5. Knead dough a few times.
6. Divide dough in half; shape into discs.
7. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
Filling:
8. Meanwhile, in large bowl, stir together sugar, tapioca starch, lemon juice, ginger, vanilla and cinnamon; add apples, tossing to coat. Set aside.
Assembly:
9. On lightly floured work surface, roll out 1 of the pastry discs to 1/8-inch thickness; fit into 9-inch pie plate.
10. Trim to fit, leaving 1-inch overhang; fold overhang under and crimp edge.
11. Scrape filling into crust, packing firmly.
12. Roll out remaining pastry disc to 1/8-inch thickness.
13. Using pizza cutter or knife, cut into fifteen 3/4-inch strips.
14. Place on parchment paper–lined baking sheet; refrigerate until chilled but not completely firm, about 8 minutes.
15. Weave together 3 pastry strips at a time to create 5 braids.
16. Return to baking sheet; refrigerate for 8 minutes.
17. Arrange braids over filling, trimming at edge of bottom crust; press to adhere.
18. Whisk egg yolk with 2 tsp water; brush over braids and sprinkle with sugar.
19. Bake on rimmed baking sheet on bottom rack for 20 minutes.
20. Reduce oven temperature to 350°F; bake until filling is bubbly and crust is golden, about 55 minutes.
21. Let cool completely in pan on rack.
Source of Recipe:
Sent in by Joyce via Postcrossing (from the Canadian Living Magazine)
Pastry:
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
3/4 tsp salt
1/2 cup each cold unsalted butter and lard, cubed
1 1/2 cup grated sharp Cheddar cheese
1/2 cup ice water (approximately)
Filling:
3/4 cups granulated sugar
1/4 cup tapioca starch
2 tbsp lemon juice
2 tsp ground ginger
1 tsp vanilla
1/2 tsp cinnamon
8 cups thinly sliced cored peeled tart baking apples (such as Northen Spy or Granny Smith)
Assembly:
1 egg yolk
2 tsp water
1 tbsp coarse sugar
Preparation:
Pastry:
1. Preheat oven to 425°F.
2. In large bowl, whisk together flour, sugar and salt.
3. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces; stir in cheddar.
4. Drizzle 6 tbsp of the ice water over top, tossing with fork and adding up to 2 tbsp more ice water if necessary to form ragged dough.
5. Knead dough a few times.
6. Divide dough in half; shape into discs.
7. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.
Filling:
8. Meanwhile, in large bowl, stir together sugar, tapioca starch, lemon juice, ginger, vanilla and cinnamon; add apples, tossing to coat. Set aside.
Assembly:
9. On lightly floured work surface, roll out 1 of the pastry discs to 1/8-inch thickness; fit into 9-inch pie plate.
10. Trim to fit, leaving 1-inch overhang; fold overhang under and crimp edge.
11. Scrape filling into crust, packing firmly.
12. Roll out remaining pastry disc to 1/8-inch thickness.
13. Using pizza cutter or knife, cut into fifteen 3/4-inch strips.
14. Place on parchment paper–lined baking sheet; refrigerate until chilled but not completely firm, about 8 minutes.
15. Weave together 3 pastry strips at a time to create 5 braids.
16. Return to baking sheet; refrigerate for 8 minutes.
17. Arrange braids over filling, trimming at edge of bottom crust; press to adhere.
18. Whisk egg yolk with 2 tsp water; brush over braids and sprinkle with sugar.
19. Bake on rimmed baking sheet on bottom rack for 20 minutes.
20. Reduce oven temperature to 350°F; bake until filling is bubbly and crust is golden, about 55 minutes.
21. Let cool completely in pan on rack.
Source of Recipe:
Sent in by Joyce via Postcrossing (from the Canadian Living Magazine)
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