American Apple Pie Recipe

350 g/12 oz/3 cups plain (all-purpose) flour
A pinch of salt
75 g/3 oz hard block margarine, diced
75 g/3 oz white vegetable fat (shortening), diced
Cold water, to mix
1 kg cooking (tart) apples, thinly sliced
Finely grated rind and juice of 1/2 lemon

15 ml/1 tbsp cornflour (cornstarch)

175 g/6 oz light brown sugar

5 ml/1 tsp grated nutmeg
2.5 ml mixed (apple-pie) spice

30 ml/2 tbsp chopped mixed nuts
25 g/1 oz/2 tbsp unsalted (sweet) butter

A little cream, to glaze
Icing (confectioners') sugar, for dusting

Ice cream, to serve

Method:

Sift the flour and salt into a bowl. Add the margarine and white fat and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Cut in half, roll out one half and to use to line a 25 cm/10 in pie plate.

Mix the apple slices with all the remaining ingredients except the butter. Pile in the centre of the pie. Dot with the butter. Roll out the remaining pastry (paste). Brush the edges of the pie with water and place the pastry over to cover the filling. Press the edges well together to seal, then trim, knock up the edge and flute with the back of a knife. Make a hole in the centre to allow steam to escape. Make leaves out of pastry trimmings and use to decorate the pie. Brush with a little cream to glaze and bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes, then reduce the heat to 190°C/375°F/gas mark 5 for about 35 minutes until golden brown and cooked through. Dust liberally with sifted icing sugar and serve warm with ice cream.