My Babczi made the best ever pie crusts. She told me that her secret was to use 50 % lard and butter and it makes a wonderful crust. I find that it is best to eat it all the first day as the fat molecules start to show the next day. No problem with gaps in the crust unless I pile the pie super high in the first place. Medium height with mixed apples, tiny amount of sugar. tiny amount of spices. YUM.

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