HAVE SOME PIE WHILE YOU'RE HERE...

~Apple Pie ~

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Not one of the prettiest pies I've made. I tried a new crust recipe. I still like my tried and true recipe that is literally a bear for punishment and can handle working it over and over again.

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Not usually a good thing to do with pie crust recipes, as it toughens then up. But because my favorite pie crust recipe I usually use is made with brown sugar, it can take a lot of reworking and still it's light and flakey.

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A great recipe, especially if you enjoy the little tykes helping you in the kitchen. My kids have always enjoyed baking and helping me in the kitchen.

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My favorite Brown Sugar Pie Crust

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(from Home on the Range)

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5 cups flour

4 tbsp. brown sugar

1/2 tsp. baking soda

dash of salt

1 lb. lard

1 egg

water

1 Tblsp. vinegar

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Mix the flour, brown sugar, soda and salt together in a fairly large bowl. Cut in the lard (with pastry blender or fingers) until the mixture is crumbly.

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In a measuring cup, beat the egg slightly and add water to make 3/4 cup liquid. Add the vinegar and mix slightly. Add to the flour mixture and stir until mixed.

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Keep in a plastic bag in the freezer. Whenever you need some let the dough thaw, use whatever is necessary and then refreeze. This stuff is a bear for punishment - it takes freezing and thawing and beating about and still comes out flaky and tasty.

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Warm handed people do have to take care, however. Sometimes in working the lard into the flour, the lards gets soft too quickly and the whole thing turns to a sticky ball. A light hand is the secret.

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~ Bon Appétit~