3 cups of sifted white flour
½ cup of cold milk
1 cup of lard (Crisco)
½ teaspoon of salt
Put flour in large mixing bowl with lard and use two butter knives to cut in lard until it has a mealy texture. Add in cold milk slowly, constantly stirring. Place flour on table in order to knead. Separate into two even pieces and work with the piece that will be the bottom crust of the pie. Shake more flour on table area and with a rolling pin begin to flatten dough, turning it over continuously and add more flour to surface when necessary.
Filling:
6-7 tablespoons of flour
1 ½ cups of sugar
1 teaspoon of cinnamon (increase to taste)
Mix together and put aside.
Peel 6 or 7 large green apples. (Hard, sour apples are better)
Slice thin into large mixing bowl – add above mixture and mix thoroughly.
Fill pie dish with apples and mixture – 2 tbs. butter sliced on top of apples. Cover with pastry and squeeze ends together. Put a little cold milk into a cup, and with a brush, dab on pastry. This gives it a flakey, lighter texture.
Use a fork to make 5 or 6 holes on top of crust.
Preheat oven: 350 degrees
Cook for 1 hour and 10 minutes
(Use your own judgment about covering the edge of the crust with parchment paper or aluminum foil. This will prevent the edges from getting too brown.)
