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.


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


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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