Paul's mom makes the BEST apple pie ever! So, this Saturday before Easter, I asked her to teach me how. She guided me through the steps and it was actually easier than I thought and a lot of fun:) Thanks, Norm!
First, peel 3 lbs of tart apples (like Granny Smith)
then slice them no thicker than 1/4 inch.
In a large bowl mix:
2-3 T cinnamon
1 1/4 cup sugar
1/4 cup flour
Set that aside and start on your crust.
2 cups flour
1 t salt
1 cup lard
(shortening works, but lard makes a flakier crust)
Blend with a fork until it starts to lump and then add 1/2 cup milk
and blend with your hands JUST until ingredients have
meshed together. (this is the key to a flaky crust...not 'over-working' it)
This (above) is basically what it should look like before you divide
it in half to make a top and a bottom crust.
Roll out each half to be larger than the pie pan.
See how the bottom crust is hanging over...
Pour in your apple mixture...
Fold your top crust in half and use a knife to make little
cuts along the crease to vent while cooking...
Place the folded crust over half of the pie and unfold.
Pinch the two crusts together all the way around
and cut excess dough off with a butter knife.
Cover the crusts with tin foil and bake @ 400 degrees for 30 minutes.
Remove crust foils and bake for an additional 20-30 minutes
or until apples are soft when you poke with a knife.
Let cool and serve it up!
Delicious!! Everyone loved it and since I made two,
I have some left over to enjoy today;)
It's not a sweet crust, so it works equally as well
for quiche or pot pie, trust me!!