Any Farm Girl worth her salt should be able to make pie. Apple pie is one of our favourites. Here’s my easy recipe:
Pastry this recipe makes about 4 shells, depending on the size of your pie plate
4 c flour 1 t sugar
1 t salt 1 t bk powder
1 1/2 c lard 1 t vinegar
1 egg 1/2 c cold water
Mix together the dry ingredients. Then cut in the lard, fairly finely. Add water, egg and vinegar. Mix to make a dough. You can let the dough rest in the fridge but I find that unnecessary. I roll it out as soon as it’s ready.
Half a recipe makes a two crust pie in my 10×2 inch pie plate.
Filling
enough sliced apples to fill the pie plate
1 c wt sugar, depending on sweetness of apples
1 T cornstarch 1/2 t cinnamon
I always mix the apples with the cinnamon sugar, but you can just pour over the apples if that’s how you like it.
Bake 375F for 40-45 minutes
This pastry is very forgiving. It’s not half as difficult to make good pie as the ‘professional’ chefs like to make it seem. In fact, Ella helped make this pie.
At Home With Us 
Met you via Farmgirl Friday…I’ve always shyed away from the two cruster..I did make one “once”….stressfull…..hee hee…I’d like to make more shells at one time.. Do you freeze your shells? If so, how?
I don’t freeze shells very often. I just wrap the shells in plastic wrap and then put them into Ziploc baggies. I’ve also frozen pie dough in round flat discs, they take less room that way.
Looks great.. Yummy!
My Mom used to use that recipe! We don’t eat much pie these days so I go with the
2 cups flour, 2/3 cups LARD, 1/2 tsp. salt and 2 TBS, sugar. Mix that to crumbs then work in COLD water until it sticks together well.
Always works for me.
Well, I’ll accept your challenge! I will use your recipe for pie crust… I’ve been making pies for a while but using the frozen pie crust rolls which have worked fine, but I really DO want to make my own crust!
Thanks for sharing the recipe!
Deb
Let me know how it turns out!! I really hope it works well for you.
My mother was a great pie maker, I could never “get the hang of it” as she used to say. After my Mum passed, my brother and I turned into first class pastry makers! The key is to not cut your fat to fine and don’t work it to much. It is these fat chunks melting that make the flakes! I’ve gotten proficient doing it with my Kitchen Aid machine at long last. You have to know exactly when to shut it off. I think the mucky hands hold a lot of people back from trying it more than once.
Making chilli sauce in my farmhouse kitchen today!
Bet your house smells good today!! Chili sauce as in fruit relish, or more like Heinz chili sauce? I made fruit relish (great-grandma’s recipe) last year so I’m good until next year 🙂 I think good pie depends on your pastry recipe. I’ve tried a few over the years but always come back to this one. Unless I only want one crust, then I will usually use my pat-in recipe and save rolling.
With all the baking I do, pie crusts always intimidate me! LOL!! I will definitely give this a try! Thanks for the recipe!
And yet so many people are afraid of yeast breads and you do those great!
That looks very delicious! I’ve never seen a crust recipe before that has vinegar~interesting.
I’m always willing to try a new crust recipe! Looks good…and not too complicated. 🙂 Enjoying looking through your blog – I’m over here from Lazy J Bar C blog. 🙂