KatieS Grandma Hogan Apple Pie - crust

Method

• Mix the flour and salt. Cut in the lard with a pastry blender or fork till crumbly, then add 6-8 Tablespoons of water and stir. Add water a Tablespoon at a time, stirring till a crumbly ball forms. Roll out or chill up to 8 hours. When ready, roll the crust to 1/2 to 1/4 inch thickness. Ease the crust into a 9" pie plate and cut 1/2 inch beyond the pan. Fold the excess crust under itself and flute the edge with your fingers. DO NOT BAKE.
• If desired and safe, place a large sheet of aluminum foil on the bottom of your conventional oven. Heat oven to 450 F. For the filling: Peel the apples and slice them by hand to cut pieces roughly 1/2 inch thick and not wider than 2 inches. Place the apples in a large microwave-safe bowl, sprinkle 1/2 c. sugar and cinnamon over the apples and stir to mix thoroughly. Heat the apples in the microwave 1 minute at a time, stirring and heating until just hot (don't cook the filling!). Pour the filling into the pie crust; there's only too much filling if the apple slices are falling on the counter or floor. For the crumble crunch topping: Combine the flour, remaining 1/2 c. sugar, and salt in a small mixing bowl. Cut in the butter till the mixture looks crumbly (as opposed to chunky or fine), and pour it all over the top of the pie. If the pie is overly full (which is best), I usually set the whole pie pan on a large sheet of foil before baking. Juice will likely escape as the filling takes its finished form, so plan accordingly. Bake the pie for 10 minutes at 450, then reduce heat to 350 and continue baking for at least 30 minutes. The pie is done when the topping takes on a golden hue; you'll likely glimpse the bubbling filling as well. Carefully remove the pie from the oven and cool completely on a wire rack. Chill, or serve warmed with ice cream.