Crust
5 cups flour
1 Tbsp sugar
1 lb lard
2 tsps salt
1 tsp baking powder
1 egg, beaten
1 Tbsp vinegar
¾ cup lukewarm water
Filling
1 egg white, lightly beaten
1 tsp cinnamon, divided
¾ cups
5-6 med. Red baking apples
2 tsps lemon juice
1 Tbsp vanilla
3 Tbsp cornstarch
Applesauce
8 Fuji Apples
½ cup sugar
water
cinnamon
Crust- Blend flour, sugar, lard, salt, vinegar, and baking powder, then add 1 beaten egg and ¾ cup of lukewarm water. Mix with fork and gently knead dow for a few seconds.
Filling- Core and slice apples. Combine apples, lemon juice, and vanilla. Toss and coat. In another bowl combine cornstarch, ¾ cup sugar, 1 tsp. cinnamon. Mix well. Add sugar mixture to apples, stir to coat evenly.
Applesauce- Wash, peel, and core apples. Cut into quarters. Place apples in about ½ inch water and boil until apples are tender. Add sugar. Add cinnamon to taste. Return to boil. Smash apples with potato masher.
Pie Assembly- Lightly grease DO. Roll pie crust to ¼ inch thick, press into bottom and up the sides of 10 inch Dutch oven. Spoon apple mixture into crust alternating layers with applesauce and pie filling. Roll top crust to ¼ inch thick and put it on. Cut vent holes in top. Place 9 briquettes on bottom, ring the top and place three in the middle. Cook until golden brown and apples are tender, approximately 1 hour.
