Baked an apple pie for our
Thanksgiving dessert.
Decorate with handcut leaves.
Ready for the oven.
Just out of the oven.
Cooling on a wire rack.
All butter crust.
~~ ~~
PRINT APPLE PIE RECIPE
Basic Apple Pie
===============
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy, less if
not)
1 tablespoon butter
double pie crust
Heat oven to 425°F.
Peel and slice the apples. Squeeze half a lemon over slices and
toss to coat. Add the sugars, flour and cinnamon and toss again.
Roll out bottom crust and line pie plate. Add apples, dot with 1
tablespoon of butter and cover with second crust. Decorate with
leftover pastry. Make sure to cut a couple of vent holes.
Place pie on bottom rack. Bake for 15 minutes. This helps to cook
the bottom crust.
Reduce heat to 375°F, and raise the pie to the middle rack. Bake
for 40 to 50 minutes. If the crust is browning too quickly, you
can cover loosely with a piece of foil.
Butter Lard Pastry Crust
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder Optional (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out (or roll with pin) and fold, like a letter, roll and fold three or four times to form layers. Cut in half and pat each half into a flat disk. Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.
Basic Apple Pie
===============
5 or 6 apples
juice of half a lemon
1/2 cup of white sugar
1/2 cup of brown sugar
cinnamon to taste
2 tablespoons flour (more if the apples are very juicy, less if
not)
1 tablespoon butter
double pie crust
Heat oven to 425°F.
Peel and slice the apples. Squeeze half a lemon over slices and
toss to coat. Add the sugars, flour and cinnamon and toss again.
Roll out bottom crust and line pie plate. Add apples, dot with 1
tablespoon of butter and cover with second crust. Decorate with
leftover pastry. Make sure to cut a couple of vent holes.
Place pie on bottom rack. Bake for 15 minutes. This helps to cook
the bottom crust.
Reduce heat to 375°F, and raise the pie to the middle rack. Bake
for 40 to 50 minutes. If the crust is browning too quickly, you
can cover loosely with a piece of foil.
Butter Lard Pastry Crust
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed
pinch of baking powder Optional (something that my grandmother always did)
NOTE: Or use all Butter
(NOTE: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, pinch of baking powder, and cut in butter and lard. I use a box grater to grate the butter.
Or you can use a food processor or a pastry blender to cut in the butter/lard.
Add water, mixing with a fork until pastry comes together. Tip out on to a floured board. Quickly pat out (or roll with pin) and fold, like a letter, roll and fold three or four times to form layers. Cut in half and pat each half into a flat disk. Refrigerate for an hour before using.
The secret to a good crust is to not over-handle the dough.
thibeaultstable.com 
Beautiful ..hope you had a lovely TG..
Awesome thank you.
This is an awesome crust.. I use for shepherd pie and my peach pies..