For some strange reason this Thanksgiving I wanted Apple Pie, Jeff bought some amazing apples and I needed to bake with them. I have been slowly trying some of my great grandmother’s recipes, one of the recipes I have is for a LARD pie crust. I decided I needed to make some apple pie with my great-grandma’s pie crust recipe. I’m not going to post my great-grandma’s recipe (I don’t want to be cursed) but what I can tell you, it is a 1:1 substitute for shortening. The shortening leaves everything lighter and it does brown faster so keep your pie covered until the last 15 minutes of baking.
Our apple pie
8 INCH APPLE PIE
- 2 Pie Crusts
- 1/2 Cup Sugar
- 3 TBSP Flour*
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- Dash of Salt
- 5 Cups thinly sliced pared tart apples (about 5 medum)
- 1 TBSP Butter
9 INCH APPLE PIE
- 2 Pie Crusts
- 3/4 Cup Sugar
- 1/4 Cup All-Purpose Flour*
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Cinnamon
- Dash of Salt
- 6 Cups thinly sliced pared tart apples (about 6 medium)
- 2 TBSP Butter
Heat oven to 425. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3″ strip of aluminum foil; remove foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.
*If using self-rising flour, omit salt
It was excellent! I don’t peel my apples I leave the skins on, they make the flavor of the apple pie, I am also lazy and hate peeling apples.
Who Are You Calling Crafty? 