My mother-in-law’s apple pie was, of course, legendary. When my husband started making it, he followed her recipe to the letter; always used Granny Smith apples ( peeled and sliced thin), used all lard for the crust (cut with orange juice to diminish the ‘lardy flavor’), and crimp the edge crust by simply pressing down with a fork. Now that he has passed, I look forward to carrying on the legend, but also will be incorporating a few tweaks of my own. Thanks for the ‘inspiration’!

• Reply