GRANDMA APPLE PIE RECIPES

Steps:

• For the Pie Crust
• Mix together flour, 1 1/2 tsp. sugar and 1 tsp. salt.
• Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
• Start by blending 4 tablespoons of ice cold water into the flour/butter/lard mixture.
• Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.
• DO not overmix or your pie crust will be tough.
• Divide in half, cover with plastic wrap and chill for 30 minutes.
• While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
• Roll out pie dough to make two crusts that cover pie plate with about an inch excess.
• Place one in bottom of pie plate.
• Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.
• Sprinkle top with white sugar and cinnamon.
• Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter. , Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.