Apple Pie by Willis

Apple Pie by Willis Jones

All purpose flour	Sugar
Salt	1/3 Lb. Lard
Water	4 to 5 apples sliced (Jonathan or Joragikd)
1/2 tsp Apple pie spice	Butter

1) Willis first made the filling mix. In a bowl combine 1 cup sugar with 2 Tbs. flour, 1/4 teaspoon of salt and 1/2 teaspoon of apple pie spice. Mix well and set aside.

2) Pie crust - Put 2 cups of all purpose flour sifted twice with 1/4 tsp. of salt, 1/3 pound of lard and 6 Tbs. of water in a bowl and work ingredients together until ready to roll out. Take 3/5th of the doe and roll it out to be the bottom pie curst. Place in pie pan with 1/2 inch hanging over all the way around. You can take the other 2/5th roll it out large enough to cover the apples. Pre heat the oven to 400 degrees.

3) Core, peal and quarter the apples. Slice the quarters as shown in video.

4) Place 1/2 the apples in the pie tin then sprinkle a little less than 1/2 of the sugar filling mix over the apples and top with 4 slices of butter. Put the remainder of the sliced apples in the pie tin, sprinkle on more sugar mixture and another 4 slices of butter. Leave some sugar mixture to sprinkle on the top pie crust.

5) Wet the edges of the pie crust with water then put the top crust on and crimp the edges together with your fingers or a fork to seal the top and bottom crusts together. Slice several holes in the top crust. Trim off excess crust and place tin foil over the edges to keep it from getting too done. Sprinkle the remainder of sugar mixture over the top of the pie.

6) Place in oven and cook at 400 degrees for 50 minutes then take the foil off the edge and cook another 5 minutes.

Take the pie out after a total of 55 minutes and let cool.

If you want to jazz it up a little more here's what Mary Jo suggests:

Pie Crumbles
1/3 c. butter softened
1 t. vanilla
1 c. sugar
1 c. flour

Soften butter slightly in microwave, add vanilla, stir in sugar Add flour last. Blend with whisk or fork. Makes enough for 2 pies. Freezes well

I usually add this topping to a half baked pie, otherwise it seems to get too crunchy.

Part 1

Part 2

Part 3