This past weekend found myself saying  " I have my finger in too many pies..' an expression meaning to have too many projects on the go or multi-tasking but did remind me it is pie making season.

Thus I share some previously given favourite recipes...

Granny's “No Fail” Pastry

Put one egg, 3T lemon juice and enough water to make one cup...mix and set aside in fridge. Sift together 1/2 t. baking soda, 5 cups flour, 2T sugar, 2 t. salt. slowly add 1 lb. of Tender Leaf lard, cutting into a consistency of oatmeal.  Add egg mixture, mix lightly, form into a ball.  Chill and use as needed. Makes 3 double pie crusts and extra dough can be frozen.

Apple season has begun!

Classic Apple Pie

Prep Time: 10 Minutes             Cook Time: 50 Minutes             Total Time: 60 Minutes

Ingredients:

* 6 Jonathan or Macintosh apples, peeled, cored and sliced

* 3/4 cup sugar

* 1 tsp. vanilla extract

* 1/4 tsp. ground cinnamon

* 1 Tbsp. all purpose flour

* 2 ready-made pie crusts

* 1-1/2 Tbsps. unsalted butter, cut into small pieces

Instructions:

Preheat oven to temperature 450°F. Combine apples, sugar, vanilla, cinnamon and flour in a mixing bowl. Toss to coat apples. Place one pie crust in the bottom of a 9 inch pie pan. Gently arrange dough in pan, pressing lightly along the sides so that 1 inch hangs over edge of pan. Fill with apples and dot with butter. Cut a 3 inch slit in center of remaining pie crust and center on top of pie. Pinch overhanging dough together, roll under and crimp with thumb and forefinger to seal dough around the edge. Place pie on a pie ring or small baking sheet to catch dripping juices. Bake 10 minutes. Reduce temperature to temperature 400°F. Bake 40 minutes longer or until filling is bubbly. Let cool before serving.

(Serves 8)