We read a special story this week called ‘Mile High Apple Pie’.
And then, of course, we had to go to the kitchen to make our own!
We peeled and cut the apples.
We added cinnamon, sugar, flour and salt.
We rolled out the crust with a rolling-pin.
Then we put the apples in the crust and sealed the edges shut with evaporated milk.
After baking for almost an hour, we had a delicious apple treat!
Some of you have asked for our recipe.
1 pound of Tenderflake lard
2 tsp of salt
5 1/2 cups of flour
1 Tbsp of vinegar
enough water to make 1 cup when added to the vinegar and egg
Follow the directions for the crust on the box. This recipe is enough to make 3 pies.
For each pie:
5 – 6 cups of peeled, chopped apples
1/4 cup flour
1 tsp. cinnamon
pinch of salt
3/4 cup sugar
Mix all ingredients together and place on 9 inch pastry-lined pie plate. Top with a dab of butter. Seal with another layer of pastry. Poke holes in the top to allow steam to vent. We sealed the top crust to the bottom with a bit of evaporated milk, and dabbed more evaporated milk on top before sprinkling the pie with a bit of sugar and cinnamon. Bake at 425 for about an hour. You can protect the top from getting too dark by covering it with foil partway through baking. I usually cover my pies with strips of foil around the edges to keep them from getting too dark before the apples are cooked. We also put the pies on a foil-covered cookie sheet, to save the oven from sticky drips!