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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Apple Pie Recipe

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This recipe for Apple Pie, by , is from Grandma Sharon's Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Mills


Apple pie filling
5 to 7 apples peeled, cored and sliced thinly (approximately 6 cups)
cup white sugar
2 tbsp flour
dash of salt
1 tsp cinnamon
tsp nutmeg
2 tbsp butter

Pie Crust - this recipe makes 3 double pies or 6 single crusts. Can be made into balls and frozen for later use.
1 package of Tenderflake lard
5 cups of flour
2 tsp salt
1 tbsp vinegar
1 egg lightly beaten
cold water

Whisk together flour and salt.
Cut in Tenderflake lard with two forks or a pastry blender until it resembles coarse meal
In measuring cup, whisk the egg and vinegar. Add cold water to bring mixture up to 1 cup.
Gradually stir liquid mixture into flour mixture until mixture sticks together.
Gently roll dough and cut into 6 even portions.
Wrap the portions and place in fridge for 15 to 30 minutes if you are using them right away for freeze for future use.
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!

Transfer the prepared dough to pie plate.

Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.
Bake apple filled double crust pie at 425 for 50 to 60 minutes.




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