Traditional Apple Pie
1 cup Tenderflake(or butter), cut into 1/3 inch cubes
½ teaspoon salt
1 egg lightly beaten
4 tablespoon water
7-8 large tart apples (3 pounds) such as Granny Smith, Courtland or Northern Spy
2/3 cup sugar plus more for the pie top
2 teaspoons cinnamon
¼ cup butter, cut into ¼ inch cubed
By hand in a bowl: stir the flour and salt. Add the Tenderflake, toss lightly into the flour with your fingers, and cut in the flour with a pastry cutter until the pieces of lard are no larger than hazelnuts and no smaller than baby peas. Don’t worry if the pieces are not all the same size.
Add the liquid and cut it in for 2 to 3 minutes or until there is no loose flour in the bottom of the bowl and the dough looks like gravel.
Dump the dough onto a work surface. Use your fingertips to pinch it together unit it starts to come together into a ragged mass; or smear the dough with the heel of your hand.
* For flakier pastry, knead just long enough to get it to hold together. Scrape up the pastry dough with a bench scraper.
Flatten dough into a disk put into a buttered 9 inch pie dish, leaving at least 3/4 inch dough hanging. Use the sides of your forefinger to push the dough into the corners of the pie dish. Roll a second round of pastry dough the same size as the first and set aside.
Peel, halve, core and slice the apples 3/8 inch thick. Toss the apples gently with the sugar and cinnamon. Heap them in the pastry lined pie dish and dot them with the butter.
Place the second round of pastry dough on top of the pie. Working around the pie, pinch together the top and bottom rounds of dough and roll them to form the edge .Make a long quarter moon vent in the centre of the pie to let out the steam, then brush the top of the pie with the egg wash and sprinkle with sugar.
Preheat the BBQ using the diffuser kit or indirect heat to 375 F. Bake for 90minutes, or until golden brown with bubbling juices coming out of the vent. Let cool for an hour before serving.