Apple Pie with Homemade Crust

Apple Pie (9/10 inches)

Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 lard or shortening
• 6-9 tablespoons of cold water
• (For top of crust): milk and white sugar

Filling:

• 3-4 cups of sliced apples (Granny Smith or other baking apple)
• 3 Tablespoons of flour
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 to 1 teaspoon ground cinnamon
• A few teaspoons of butter or hard margarine
• (you can add other spices if wanted; eg nutmeg/ pie spice.. etc)

Pre-heat oven 400*F (200 *C)

Make the Filling first. (So your crust doesn’t dry out.):
Take a large bowl and put in the apples.
Add all ingredients, except butter/ margarine.
Mix well until apples are all coated. Set aside.

To make crust:
In a large bowl put in flour, salt and stir.
Add lard/ shortening, and cut it into the flour mixture using a pastry blender. It will look crumbly with no big pieces of fat.
Add water slowly and gently mix with a fork until it starts to form a ball and sticks together. Make two balls.
Roll out one ball on a floured surface. Take crust and fold it in half. Then into a quarter. (Try not to roll it out too many times. That will make a tough crust).
Placed in a pie pan in one quarter of it. Open the dough back up. (lightly sprayed with oil will help it come out cleaner when baked). Don’t trim excess yet.
Put filling in the crust.
Place bits of butter/ margarine over the apples all spread out.
Roll out top crust.
Place on pie using the same method as the bottom.
Trim excess but not too close. Close the edge by fluting with hands or a fork. Cut slits in the top with a sharp knife. (Lets the steam and heat escape). Brush crust with milk and sprinkle on the sugar.

Baking:
Put pie on a large cookie sheet lined with tin foil. (Helps with any mess). Cover pie with tin foil.
Bake for 15 minutes at 400*F (200*C).
Remove tin foil. Reduce heat to 350 *F (180*C). Bake approximately 35 – 60 minutes, or until golden brown.
Serve warm.
Refrigerate after 24 hrs or sooner.