Instructions
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Combine flour, lard, butter, and salt in a bowl. Add cold water gradually, mixing until a cohesive dough forms. Chill the dough while preparing the filling.
Peel, core, and slice the sour apples. In a mixing bowl, toss the apple slices with sugar, grated nutmeg or cinnamon, salt, butter, lemon juice, and a small amount of lemon zest. Let the mixture sit briefly to meld flavors.
Roll out the chilled dough on a floured surface to fit a pie pan. Place the dough in the pan, add the apple filling, and cover with a top crust or lattice if desired. Seal edges and vent the top.
Bake in a preheated oven until the crust is golden brown and the apples are tender, typically about 45‑55 minutes. Allow the pie to cool slightly before serving.
Video
“Tripping Over Fannie Farmer's 1896 Apple Pie Recipe” by ANTI-CHEF, watch on YouTube.
About this recipe
This apple pie follows a historic 1896 recipe from Fannie Farmer, a pioneering American cooking authority. The crust combines flour, lard, butter, and a pinch of salt, creating a flaky, buttery base that holds the tart, sour apples beautifully. The filling is lightly sweetened with sugar, seasoned with nutmeg or cinnamon, and brightened with lemon juice for balance.
Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Its rustic flavor and texture make it perfect for a comforting dessert or a special holiday treat.
