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Pie Crust and Fruit Filling Recipe

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This recipe for Pie Crust and Fruit Filling is from The Flaman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust:
5 c. flour
1 tsp. baking powder
1 tsp. salt
3 tsp. sugar
2 c. lard
1 egg, slightly beaten
1 tbsp. vinegar
Water (enough with egg and vinegar to make 1 cup)

Filling:
1/2 c. sugar
1 tsp. minute tapioca, heaping
Fresh fruit of choice, sliced as needed
1 tbsp. minute tapioca
1/4 c. sugar
Cinnamon (if making apple pie)
Directions:
Directions:
Crust:
Mix dry ingredients; cut in lard with a pastry cutter. Add egg and water mixture a little at a time, mixing with a fork. Do NOT over mix as it will cause your dough to less fluffy; the less you handle pie dough, the better. Finish mixing with hands, adding more water if needed (dough should feel tacky). Separate into 10 rolls to make 5 pies or 10 shells. Roll into crust and press into pie plates.

Filling:
Sprinkle 1/2 cup of sugar, then 1 teaspoon of minute tapioca, on the pie shell. Top with fruit, then 1 tablespoon of minute tapioca, and another 1/4 cup of sugar (and cinnamon if making apple pie).

Top with pie crust. Pinch edges together and cut off any extra crust. Cut marks in crust. Freeze pies or bake at 350ºF (175ºC) for 45 minutes to 1 hour.
Personal Notes:
Personal Notes:
Do not add already rolled out dough to dough that has not been rolled out yet.

 

 

 

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