Apple-Pie À La Mode

For the Apple Pie à la Mode, mix the flour with the salt, cut the cold butter and lard into small slices and press them into the flour with a fork. Knead in enough cold tap water so that the dough flat still holds together. It should be of a crumbly consistency. Wrap in plastic wrap and let rest in the icebox for at least an hour.

Spread the baking pan with neatly half the amount of dough, to do this pull the dough up to a little bit over the edge. Roll out the rest of the dough so that it is a little larger in diameter than the baking pan.

Mix cinnamon, sugar, salt, nutmeg and flour. Separate apples from peel, quarter, stone, cut into small slices and mix with flour mixture. Pour it on the dough base. Spread the butter in flakes on top. Place the rolled out pastry sheet on top and press the bottom and top edges of the pastry together with a fork.

To allow the hot air to escape during baking, prick the pastry top a few times.

Bake in the heated oven at 220 degrees for the first ten minutes, then reduce to 180 degrees and bake for another 30 to 40 minutes until the apples are soft and the dough of the Apple Pie à la Mode is golden brown.

Preparation Tip:

Put the Apple Pie à la Mode still warm on the table with vanilla ice cream!

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