Never Fail Pie Crust...

This one works every time...never a problem

and it freezes great.

Hint: don't over-work the dough.

3 cups all-purpose flour

a pinch of salt

1 1/4 cups Crisco (yes, use this brand only)

1 egg

1 T sugar

1 T vinegar

1/2 cup very cold water

Mix flour and salt. Cut in Crisco with a pastry blade until the size of medium peas. Mix egg, sugar, vinegar and water in a cup. Pour over flour mixture. Mix fast with a fork until it all sticks together. Put dough on a floured board and then walk away for at least 5 minutes. Dough needs to rest. Separarte into 3 sections. Roll each section out with rolling pin and then use in your pie. Makes 3 single crusts.

Harvest Apple Pie...

This is by far the best apple pie recipe I have ever tried.

I have found that Granny Smith apples work best.

The secret to a great apple pie is to let the apples sit

(after coating with the sugar mixture)

for at least an hour before putting into the pie shell.

6 cups thinly sliced, peeled cooking apples (about 2 pounds)

1cup sugar

2 T all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

Pastry for Double-Crust Pie (see previous recipe)

1 T butter

If apples lack tartness, sprinkle with 1 T lemon juice, if desired. Combine sugar, flour, cinnamon and nutmeg. (For a very juicy pie omit the flour) Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9-inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle with sugar on top crust. Cover edge of pie with foil or pie guard. Bake in 375 degree oven for 25 minutes. Remove foil; bake for another 20-30 minutes or until crust is light golden in color. Cool or serve slightly warm with vanilla ice cream! Serves 8