Lone Pine Pie
This stellar pie comes from a little spot in Washington State called Lone Pine Fruit and Espresso, which Edge describes as looking like “a cowboy bunkhouse of late-nineteenth-century vintage”.
- 1 egg, separated
- 1⁄2 Tbsp. cider vinegar
- 3⁄4 cup warm water
- 3 cups all-purpose flour
- 1 lard (or shortening)
- 1 1⁄2 tsp. salt
- 2 large spicy apples, Galas if you can find them
- 3 large sweet apples, Jonagolds if you can find them
- Juice of 1/2 lemon
- 1⁄2 dark brown sugar
- 1 Tbsp. all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1⁄2 tsp. salt
- 1⁄4 tsp. freshly ground nutmeg
- 1 1⁄2 Tbsp. butter
- For the crust: In a liquid measuring cup, stir egg yolk with cider vinegar and enough warm water to reach the 1⁄2-cup mark. Set aside. Put flour, lard, and salt into a mixing bowl. Combine. Add egg mixture, stir, and form two balls. Place one between two sheets of plastic wrap and press into a disk large enough to overlap the edges of your pie plate. Repeat with second dough ball. Refrigerate doughs for at least an hour.
- For the filling: Peel and slice apples. In a bowl, mix apples, lemon juice, dark brown sugar, flour, cinnamon, vanilla, salt, and nutmeg with your hands. Set aside.
- Heat the oven to 375°. Roll the dough into two circles that are 2″–3″ wider than your pie shell or plate. Place one crust in the pie plate. Pour filling atop the crust and dot with nubbins of butter. Cut a central vent in the top crust. Place atop the filling and crimp the edges. Glaze the top crust with egg white mixed with 1 tbsp. of water. Sprinkle with sugar. Bake at 375° for 15 minutes. Reduce heat to 350° and bake for another 45 minutes or so.