Lard-Crust Apple Slices with Brown Sugar

Flaky lard-crust rectangles cradle tart apple wedges tossed with brown sugar, cinnamon, and sage. They echo Hogs at the Public Landing, when Porkopolis kitchens along Cincinnati’s riverfront still cooked with packing-house lard.

Serves 4

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Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup lard
• 5 tbsp ice water
• 4 large tart apples
• 0.75 cup brown sugar
• 0.5 tsp dried sage
• 0.5 tsp kosher salt
• 1 tsp ground cinnamon

Instructions

1. 1Cut lard into flour and salt with a pastry cutter until pea-sized crumbs form. Sprinkle in ice water at a time until dough just holds together. Chill 15 minutes.
2. 2Roll chilled dough into a 12-inch circle and cut into 4 rough rectangles. Preheat oven to 375 °F.
3. 3Core and slice apples into ¼-inch wedges. Toss with brown sugar, cinnamon, and sage. Pile slices onto each dough rectangle.
4. 4Fold and crimp edges to form open-faced turnovers. Bake on a sheet pan 30–35 minutes until crust is golden and apples are bubbling. Cool slightly before serving.