Tenderflake Apple Pie with Lattice Crust


  • 1 ¾ cups (425 mL) Flour
  • ¾ tsp (3 mL) Salt
  • ¾ cup (175 mL) Tenderflake® Lard
  • 4-5 tbsp (60-70 mL) Ice water
  • 6 Baking apples, cored and sliced
  • ¾ cup (175 mL) Sugar
  • 1 tbsp (15 mL) Lemon juice
  • ¼ cup (60 mL) Flour
  • 1 tsp (5 mL) Cinnamon
  • ¼ tsp (1 mL) Nutmeg
  • 1/8 tsp (.5 mL) Salt
  • 1 Egg, lightly beaten
  • This classic apple pie is just like grandma made.


    MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate 30 minutes.

    PREPARE apples and place in a large bowl. Sprinkle with sugar, lemon juice, flour, cinnamon, nutmeg and salt. Toss to coat.

    PREHEAT oven to 400°F (200°C). ROLL out first pastry on a lightly floured surface until 2 inches (5 cm) larger than an upside down 9 inch (23 cm) pie plate. Transfer into pie plate. Fill pie with apple mixture.

    ROLL out remaining pastry and cut into ½-inch (1 cm) strips. Weave strips on top of pie in lattice fashion tucking ends of strips under bottom crust. Flute edge with floured fork or fingers. Brush crust lightly with egg.

    PLACE pie on a baking sheet to catch any spillage. Cover pie edges with aluminum foil to prevent over browning. Bake in preheated oven for 30-40 minutes. Remove foil and bake another 10 minutes or until apples are tender and crust is golden brown.