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Pie Crust Pastry

5 1/2 c. all-purpose flour
2 tsp. salt
1 lb. lard
1 T.vinegar
1 egg

Cut lard into flour and salt. Combine vinegar and egg in 1 cup
measure. Add water to make 1 cup.

Stir into flour mixture, adding just enough to make dough cling
together. Makes 5 single crusts.

Apple Pie Filling

4 c. apples (firm, tart ones)
1/4 to 1/2 c. sugar (use the 1/2 c if very tart)
cinnamon to taste

Slice apples into pie crust. Sprinkle sugar and cinnamon over
apples. Cover with top crust and bake at 450 degrees for 15 minutes,
then lower heat to 350 degrees and bake for 45 minutes, or until
golden brown.

Notes: If you cut the apples a bit on the thick side they won't
"cook up" too much. I generally cover the ouside edges of the crust
with foil strips for the first half hour of the baking time so that
it doesn't get too dark, then remove it so it browns nicely during
the last half hour or so. I also mix one egg with about 1/2 water
and a tablespoon of vinegar, mix well, and brush on my pie crust
before baking -- gives a nice finish to the crust. You can also
sprinkle a few pinches of sugar over that.


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