This Deep Dish Apple Pie is next up on my baking list! 😮 Enjoy the FULL RECIPE below from my #BakerSpotlight David Lee Denny, Jr! 🍏

2.5 cups of King Arthur Baking Company All-Purpose Flour
1 Tbsp Sugar
1.5 tsp of table salt
1/3 cup of cold lard
1.25 sticks of cold unsalted butter.
Approximately 1/2 cup of apple cider.

Directions for crust:
• Mix all dry ingredients in a bowl with a whisk.
• Incorporate cold lard and evenly distribute throughout.
• Next cut your cold butter into thin slices/cubes and mix in with the flour/lard mixture.The mixture should resemble crumbly mixture with bits of butter present
• Next slowly drizzle in your 1/2 cup of apple cider just enough until you can gently press the dough together with your fingers.
• Gently form into a ball and cut into halves. (Be careful not to overwork the dough as it will activate gluten properties and toughen your pastry.)
• Gently flatten into round disks and cover in saran wrap. Refrigerate for 35-40 minutes.

Directions for filling:
• Get 4-6 large gala apples and peel and take the core out. You can thinly slice them if you’d like.
• Add 1 tbsp of lemon juice to them to keep them from browning and set aside.
• Heat up 1/2 stick of butter and add 3 tbsp of flour and cook the rue to a gentle boil. Add 1/2 cup water, 3/4 cup granulated sugar, 1/2 tsp of salt, add nutmeg and cinnamon as to season to your taste. Bring that to a slight boil and cool slightly.
• Pour this on your prepped apples and mix well to coat and you’ve got pie filling.

Directions for baking:
• Once you roll out the pie crust (between wax paper to prevent tearing of the crust) and assemble the remainder of the pie (wet edges to seal and flute, then put small slits at the top crust or cut into strips for a lattice design).
• Bake at 365 degrees until golden brown and juices bubble slightly. However the temperature may vary depending on the strength of your oven but start with at least 355 degrees.
• Set aside to cool.