MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eva's Apple Pie
Categories: Pastry, Pies, Fruits, Desserts
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
3 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 tb Sugar
1/2 lb Lard
1 c Ice water; you don't use all
- of it!

MMMMM--------------------------FILLING-------------------------------
21 oz Can Wilderness Apple Pie
- Filling
1 c Chunky applesauce
1 tb Sugar
1 ts Cinnamon
1/4 ts Nutmeg
Evaporated milk; to brush
- the top crust
Sugar; for sprinkling the
- top of the crust

Set oven @ 375ºF/190ºC.

FOR THE CRUST: Cut up the lard into pieces and place in
the freezer while you measure the dry ingredients. Sift
together the dry ingredients. Add the lard into the dry
ingredients using a pastry cutter and incorporate
thoroughly.

Add about 1/3 cup of ice water and stir with a fork.
Then add more ice water 1 tablespoon at a time until the
dough pulls together.

Cut the dough into three equal parts. Lightly form into
disks.

Turn the first disk onto a floured surface and roll out
into a round to fit into a 9" pie plate. Roll out second
disk for the top crust.

(You can pre-bake the 3rd disk and use it for a cream
pie. Just roll it out and place into a pie tin. Make
sure to pierce the sides and bake @ 400ºF/205ºC for 12
to 15 minutes or until golden brown. Once baked it will
last a few days until you are ready to fill it.)

FOR THE FILLING: Mix together the pie filling and
applesauce. Pour into pie crust. Sprinkle the fruit
filling with sugar, cinnamon and nutmeg. Slightly wet
around the edge of the bottom pie crust and top with
second crust, making sure to vent the top with slits.
Flute the edges.

Using a pastry brush, paint the top crust with some
evaporated milk and then sprinkle with sugar.

Place in thr 375ºF/190ºC oven until golden brown, 40
to 45 minutes.

This is Grandmother Eva’s apple pie recipe and a long
time family favorite. It’s an old-fashioned applesaucy
pie, that is easy to make, and turns out perfectly every
time. Sometimes you just can’t mess with tradition.

RECIPE FROM: https://tastykitchen.com

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