There's nothing like a classic Apple Pie, especially when paired with a flaky pie crust made with lard!
Source: Betty Crocker's Cookbook. 1983 edition
8-inch
1/2 c. sugar
3 T. flour
1/4 t. ground nutmeg
1/4 t. ground cinnamon
dash of salt
5 c. thinly sliced pared tart apples (about 5 medium)
1 T. butter
9-inch
3/4 c. sugar
1/4 c. flour
1/2 t. ground nutmeg
1/2 t. ground cinnamon
dash of salt
6 c. thinly sliced pared tart apples (about 6 medium)
2 T. butter
Preheat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3" strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.
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