Loved reading the article and all the posts. As a newly wed in 1950, I baked my first apple pie with my aunt. She gave me the confidence to bake my way through many cook books over the years and even for a time, baked pies for a restaurant. I used many different recipes for crust but finally decided my go to was one that included Crisco, butter, egg, vinegar and sugar. It is indestructible. Proof - my grandchildren and great-grandchildren "help" and make their own cookies with the leftovers, working the dough until it is gray and it still comes out tender and flaky.

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