I have a tried and true apple pie recipe. I still use Lard for a flakey crust and flour to thicken. I do sometimes make the mistake of cutting into it while stll warm. I prefer to use a mixture of baking apples. I prefer my apples well cooked but not sauce so I will leave in the oven for well over an hour. Any changes I have made over the years have been gleaned from reading Martha Stewart recipes.

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