For years I avoided making homemade pie crust because I thought my hands were too hot. Then I discovered a fool-proof crust that is made in the food processor--very little handling. It's the one that uses some vodka so the gluten doesn't develop. This recipe changed my life. I make several batches at once because I hate having to wash the food processor (even in the dishwasher). I freeze all of the ingredients (except the water and the vodka, which are chilled in the refrigerator) to keep everything cold. Then I upped the game by using lard, shortening and butter. The lard holds the chill longer and makes the dough a dream to handle. It practically forms itself into the perfect crust! I freeze the extra pie dough I make so it's ready whenever I make a pie, and it even easier to handle after being frozen for awhile. My family and I like to go apple picking in the fall. We pick way to many apples to be used in a timely fashion. And the flavor--straight out of the Garden of Eden! One of our best purchases has been our apple peeler/slicer/corer. My husband makes applesauce and I make cooked apple pie filling. I use cinnamon sticks and ginger root chunks to flavor the filling (and some Calvados). The best part of the cooked filling is that you don't get the empty dome effect after you bake the pie--just yummy, filling dense pie. I can freeze the filling and make homemade apple pies all year. Of course I boil down the extra juice-it is just too yummy to throw away. I can drizzle it into the pie, and over the pie a la mode. I think I make a great apple pie. And don't get me started on my mother's coconut pumpkin pie.

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