Marlborough Apple Pie

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• ¼ cup (50g) vegetable shortening ¼ cup (50g) vegetable shortening
• 6-8 tablespoons ice water 6-8 tablespoons ice water
• 6-8 medium-sized apples, peeled, cored, and thinly sliced 6-8 medium-sized apples, peeled, cored, and thinly sliced
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves ¼ teaspoon ground cloves
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons unsalted butter, melted (for brushing) 2 tablespoons unsalted butter, melted (for brushing)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (24g sugars)
• Protein: 2g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and vegetable shortening. Use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides.
5. 5.
   In a large bowl, combine the sliced apples, sugar, cinnamon, nutmeg, cloves, and lemon juice. Toss until the apples are evenly coated.
6. 6.
   Arrange the apple slices in the prepared pie crust, layering them in a decorative pattern.
7. 7.
   Roll out the second disc of dough and place it over the apple filling. Trim any excess dough and crimp the edges to seal the pie.
8. 8.
   Brush the top crust with melted butter.
9. 9.
   Make a few slits on the top crust to allow steam to escape during baking.
10. 10.
    Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the apples are tender.
11. 11.
    Remove from the oven and let it cool for at least 30 minutes before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Butter — Use unsalted butter for the pie crust and melted butter for brushing the top crust.
• Lemon juice — The lemon juice adds a tangy flavor and prevents the apples from browning.

Tips & Tricks

• For a decorative touch, use a lattice crust instead of a solid top crust.
• Serve the pie warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If the crust starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
• Experiment with different apple varieties to find your favorite combination of flavors.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve Marlborough Apple Pie warm or at room temperature. Top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.

Presentation advice

To enhance the presentation, dust the top crust with powdered sugar before serving. You can also garnish each slice with a sprig of fresh mint or a sprinkle of cinnamon.