A description of my mothers apple pies

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Turn into pastry-lined pie plate. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning.

The Food Timeline--history notes: charlotte to millet

Remove foil during last 15 minutes of baking. Serve warm if desired. The pure fat of shortening or lard gives you some leeway as you handle them in a dough, as they stay hard longer when working them with warm hands.

For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

Have a foil collar or aluminum pastry shields at the ready to prevent over-browning around the top edges of the pastry.

For a glazy top crust, brush it with some milk or cream and sprinkle on some sparkly sugar, before sliding it into the oven.

Cut some slits into the top crust or use small cookie cutters to create vents to release steam. Jump-start your pie baking by using Betty Crocker pie crust mix. Just add water and stir; the dough is ready in 5 minutes.

Lay a sheet of foil under pie pan or on floor of oven in case of boil overs.Seductive brunette waitress gets violently seduced to sex by the insulted visitor: Bill ordered a glass of beer, took a long swig and nearly thrown up from its disgusting taste.

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I posted my great-grandma’s cream pie recipe last week, so how about my mother’s apple pie recipe this week? Sounds like a plan to me. Sounds like a plan to me. Thanks to making pie crusts when I made the cream pie, I pulled a pie crust out of the freezer and started chopping apples.

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