Tuesday, September 17, 2013

Pie Crust Perfection

Having made apple bread/cake and applesauce so far with the apples, it was time to make a pie!

Today's crust was half leaf lard and half butter.  I've made a lot of apple pies and I think it might just have been The. Best. Ever.

I also baked it a touch longer and that seemed to help as the apples were so soft they were almost sauce.  Almost.  But certainly not crunchy or tough.  So:  15 minutes covered at 450 and then 20 minutes covered at 375, then 40 minutes uncovered at 375.

(I almost stopped writing after "butter."  Really, there isn't much else to say!)

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