Fourth of July Dessert
With one cup of flour, use one tablespoonful of vegetable oil, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out.
1 qt. apples
1/2 to 3/4 cup sugar
Salt 1/2 tsp. cinnamon or 1/4 tsp. nutmeg
1 tsp. Lemon juice
After the pan has been lined with the pie crust, peel the apples, cut them into pieces of the desired size, and place them into the pie crust in sufficient quantity to heap the pan. In the process of cooking, there will be a certain amount of shrinkage caused by the apple juice filling in the spaces as the apples cook and soften; therefore, in order to have a pie thick enough when it is baked, the apples must be heaped in the pan before baking.
Sprinkle the apples with the sugar, to which has been added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1 teaspoonful of lemon juice, and, if the apples seem dry, a few tablespoonfuls of water. Dot with butter, wet the edges of the under crust, and place the top crust in position.
Bake for about 45 minutes in a 350 degree oven.
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