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Apple Pie #1

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2 cups sifted all purpose flour
1 teaspoon salt
1/3 cup lard
1/3 cup butter
4 tablespoons ice water


Sift flour with salt into medium bowl. With pastry blender, cut in lard and butter until mixture resembles coarse cornmeal. Sprinkle ice water (1 Tbs. at a time) over flour mixture, stirring lightly with a fork after each addition and pushing dampened portion to side of bowl.

On lightly floured surface, knead lightly 15 times. Press into ball: divide in half. Refrigerate until ready to use.



1 1/4 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 egg yolk
6 cups thinly sliced tart cooking apples (about 2 pounds)
1 1/2 teaspoons grated lemon peel
1 teaspoon butter


Roll out half of pastry to 11 inch circle. Use to line a nine-inch pie plate. Refrigerate. Preheat oven to 425 degrees.

Combine sugar, flour, cinnamon, and salt and mix well. Add apples and toss lightly. Turn into pastry-lined pie plate, mounding in center. Sprinkle with lemon peel; dot with butter.

Roll out rest of pastry to 11 inch circle. Make several slits in center for steam vents. Adjust over filling. fold edge of top crust under bottom crust and press together; crimp. Mix yolk with 1 tablespoon water and brush on.

Bake 40-50 minutes or until apples are tender and crust is golden.

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