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Classic Apple Pie

7 apples, peeled, cored and sliced
1 cup sugar
2 tablespoons flour
1 1/2 tablespoons cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely grated lemon rind
2 tablespoons butter, softened

Pastry for double crust pie - 2 cups flour, 2/3 cup lard, butter
or shortening, 1/2 teaspoon salt and cold water. Combine flour,
lard and salt with a pastry blender or fork until balls are the
size of a large pea. Add cold water by the spoonful and blend until
the bowl starts to clean itself as you work the dough. Then it is
ready for rolling.

Preheat oven to 450 degrees F.

Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon
rind. Line pie plate with unbaked pie crust, trim pastry, crimp
to edge of pie plate. Fill pie crust with apple mixture and dot
with softened butter. Brush crust edge with water and place pie
crust top on top of pie, crimp to the bottom crust. Make some slits
in the top crust for steam to escape. Bake for 10 minutes. Turn
oven down to 350 degrees F and bake for 45 minutes longer.


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