The Crust:
5 cups flour
1 Tbsp sugar
1 lb. lard
2 tsp salt
1 Tbsp vinegar
1 tsp baking powder
Blend ingredients, then add 1 beaten egg and ¾ cup of lukewarm water. Mix with a fork and knead for a few seconds gently.
The Filling:
1 egg white lightly beaten
1 teaspoon cinnamon
¾ cup of sugar
5-6 medium baking apples (6 cups when sliced)
2 cups huckleberries
2 teaspoons lemon juice
1 tablespoon vanilla
3 tablespoons cornstarch
Directions:
Make pie crust as shown above, then divide into two parts. Roll dough into circle that is ¼ inch thick. Place dough in 10 inch Dutch oven and lightly push against the bottom and sides. Let the extra hang over the Dutch oven. Mix filling ingredients by putting apples and huckleberries in a large bowl, then separately mixing all other ingredients then pouring them over the berries and apples. Mix until apples are evenly coated. Pour filling into the Dutch oven spreading out evenly. Roll remaining dough into ¼ inch thick circle and place on top of filling. Cut remaining dough off with a knife, then pinch to seal edges. Cut some vent holes in the top of the pie.
Cook pie with 8 coals on the bottom, and with the top rimmed with an additional three coals in the center for approximately one hour or until top crust is golden brown. Allow to cool and serve.
