Ingredients for Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup lard
- 1/3 cup unsalted butter
- 4-5 tablespoons cold water
Directions for Crust:
- Mix flour and salt in a bowl. Blend in lard and butter with a fork or pastry blender until crumb is pea-sized and smaller.
- Add water, one tablespoon at a time, blending gently until dough almost cleans side of bowl. Divide dough in half and shape loosely into two balls. Roll out each in a circle on floured surface to fit an 8 ½ or 9 inch pie pan. Line bottom of pan with one crust.
Ingredients for Filling:
- 5-6 cups of tart apples; cored, peeled and thinly sliced
- ¾ cup sugar
- ¼ cup corn starch
- ¾ teaspoon cinnamon
- Dash of ground nutmeg
- 1 Tablespoon butter
Directions for Filling:
- Mix apples, sugar, cornstarch, cinnamon and nutmeg in a bowl. Pour into crust-lined pan.
- Dot the top of the filling with butter. Top with remaining crust. Seal edges. Pierce top crust with fork at intervals to release steam while baking.
Ingredients for Topping:
- 1 Tablespoon milk
- 1 Tablespoon sugar combined with
- ¼ teaspoon cinnamon
Directions for Topping
- Brush top of crust with milk. Sprinkle with cinnamon sugar mixture. Protect crust edges from over-browning by covering them with strips of foil or purchased crust protector.
- Bake at 425 degrees for 45 to 50 minutes, removing edge protector for last 15 minutes of baking. If top crust starts to over brown, cover loosely with foil.
