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Eva’s Apple Pie

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Level: Intermediate

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Description

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.

Ingredients

  • FOR THE CRUST:
  • 3 cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Sugar
  • ½ pounds Lard
  • 1 cup Ice Water (You Don't Use All Of It!)
  • _____
  • FOR THE FILLING:
  • 1 can (21 oz. size) Wilderness Apple Pie Filling (More Fruit Preferred)
  • 1 cup Applesauce (Eva Liked Chunky Style)
  • 1 Tablespoon Sugar (Eva Says To Taste)
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • Evaporated Milk (just A Bit, To Brush The Top Crust)
  • Sugar (for Sprinkling The Top Of The Crust)

Preparation

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.

2 Comments

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rbill on 8.10.2010

Why has lard become so villainous?
It contains no trans fat, none!
30% less saturated fat and 1/3 the cholesterol of butter, plus it contains no salt.

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greathorsegirlly on 6.2.2010

Very good pie!!!! I have never successfully made a crust before and I was able to make this one! Delicious and the crust was nice and soft. I used my own canned apple pie filling instead though, but still turned out great.

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