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This is Grandmother Eva’s apple pie recipe and a long time family favorite. When I took over making pies in the family, I was tempted to make a fancier recipe, one using fresh apples. After trying different recipes with varying success, I keep coming back to Eva’s. It’s an old-fashioned applesaucy pie, that is easy to make, and turns out perfectly every time. Sometimes you just can’t mess with tradition.
Preheat oven to 375 degrees.
For the crust: Cut up the lard into pieces and place in the freezer while you measure the dry ingredients. (Sorry folks, lard really does make the best crusts. You won’t even think about it when you eat your delicious pie.) Sift together the dry ingredients. Add the lard into the dry ingredients using a pastry cutter and incorporate thoroughly.
Add about 1/3 cup of ice water and stir with a fork. Then add more ice water 1 tablespoon at a time until the dough pulls together. (I usually use about 1/2 cup of the ice water.)
For a tutorial on making pie crust check out my mom’s tutorial for a perfect pie crust (it’s on my blog – see related link). The recipe in the tutorial is different from Eva’s, but the techniques can be adapted to work with either recipe.
Cut the dough into three equal parts. Lightly form into disks.
Turn the first disk onto a floured surface and roll out into a round to fit into a 9″ pie plate. Roll out second disk for the top crust.
(You can pre-bake the 3rd disk and use it for a cream pie. Just roll it out and place into a pie tin. Make sure to pierce the sides and bake at 400 degrees for 12 – 15 minutes or until golden brown. Once baked it will last a few days until you are ready to fill it.)
For the filling:
Mix together the pie filling and applesauce. Pour into pie crust. Sprinkle the fruit filling with sugar, cinnamon and nutmeg. Slightly wet around the edge of the bottom pie crust and top with second crust, making sure to vent the top with slits. Flute the edges.
Using a pastry brush, paint the top crust with some evaporated milk and then sprinkle with sugar.
Place in a 375 degree oven until golden brown, 40 to 45 minutes.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!