Ingredients
Crust:
- 4 c. flour
- ½ c. butter
- 1 Tbsp. sugar
- 1 egg
- 1½ tsp. salt
- 1 tsp. vinegar
- 1 c. lard
- ½ c. cold water
Filling:
- apples, sliced
- cinnamon, nutmeg and flour for dusting
- butter
Directions
- Mix flour, sugar, salt and butter together until crumbly. Beat egg, add vinegar and water. Stir into flour mixture.
- Roll out for five pie shells or more. Fill with sliced apples dusted with flour, cinnamon and nutmeg and dotted with butter, then top with a second crust.
- Brush the top crust with a well-beaten egg and then dust with sugar.
** Pie shells may be frozen for later use or kept in the refrigerator for three days before baking.
Garden recipes from Apples to Zucchini are generously shared by Lisa Leege and originally appeared in the August | September 2022 Rural Route.
Be aware of food safety when canning. Lisa suggests this website for help with canning procedures: nchfp.uga.edu/how/can_home.html
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