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Pastry (makes enough for 3 double crusted pies)
5 cups flour 1 lb lard ½ tsp salt 1 tbsp vinegar 1 egg
Cut lard into flour and salt until crumbly. Beat egg in 1 cup liquid measure, add tbsp vinegar, and then fill cup to 1 cup level with cold water. Mix all ingredients with a fork.
Combine ingredients. Divide into six equal balls. Each one will make one crust layer. You will need 2 of the 6 balls to make one apple pie. You can freeze the other dough to use at a later date.
Roll out the the dough into 2 circles larger than a 9" pie shell. Place one of them in the bottom of the pie plate, allowing the edges to drape over the side.
1/2 cup sugar 3 tablespoons flour 1 teaspoon cinnamon 1/8 teaspoon salt 6 cups thinly sliced peeled apples (about 4 large apples) 1/2 cup butter, diced into small pieces
In a large bowl, stir the sugar, flour, cinnamon, and salt. Add the apple slices and gently mix until they are well coated. Place mixture in the pie plate. Scatter diced butter pieces over top of the apple pieces.
Drape the 2nd pastry circle over the top of the apples. Crimp the edges of the pastry with your fingers or a fork. to seal the filling inside. Use a knife to trim off the excess pastry.
Using a knife, cut 2-or 3 slits in the top center of the pie to allow the steam to escape.
Beat an egg white in a bowl until frothy, and brush over the pastry. Sprinkle with a little sugar if desired.
Cover the edges of the pie loosely with foil. Bake at 375 for 25 minutes. Remove foil and continue baking for another 20 - 25 minutes.