Fresh Apple Pie

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

Pastry for 8" two-crust pie

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

Pastry for 9" two-crust pie

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.