The Best Apple Pie

After filling the freezer with applesauce, I needed another way to use up these apples. I just hate seeing them in the backyard, going to waste. While visiting with my Grandmother the other day, I found out that harvest apples are supposed to make the best apple pie!

 

Pastry. I have always used the same pie pastry recipe, I could experiment with different ones but its hard to improve the best…right? Anyways the recipe is actually the one off the Tenderflake pure lard box.

Tenderflake Pie Pastry:

  • 5 1/2 cups of flour
  • 2 tsp Salt
  • 1lb lard
  • 1 tbsp vinegar
  • 1 egg
  • cold water

Mix the flour and salt.  Cut in the lard with a pastry blender until mixture resembles coarse oatmeal.

In 1 cup measuring cup, combine vinegar and egg. Add water to make 1 cup.

Gradually, stir into flour and lard mixture adding only enough liquid to make the dough cling together.

***makes enough for 3 pies***

Apple Pie Filling:

The harvest apples are great to use, they cook down nicely in the pie, but they are smaller and so a little more time consuming to peel and core.  You can use just about any kind of apple. I quite often use whatever I have on hand.  However if you use the harvest apples this is what you need to make the filling:

  • 1 1/4 of sugar
  • 5 tbsp of flour
  • sprinkle of salt
  • cinnamon (however much you like)
  • 3 tsp butter or margarine

 

Mix the sugar, flour, salt and cinnamon with the apples in a bowl. Fill the pie shell. Add the 3 tsp of butter or margarine randomly on top the apple pie filling.

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Brush the sides of the pie before putting your top shell on, pinch the pie shells together around the edge.

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Sprinkle. The top of the pie with sugar. Cook at 375 degrees until bubbling in the center.

Let cool and Serve!

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