Apple Pie No. 2

Ingredients

• 3 Tart apples
• 1/2 cup Granulated sugar
• 1/2 Lemon zest (Grated from 1/2 a lemon.)
• 5 cupfuls All-purpose flour (From Paste No. 4. Originally flour.)
• 1 cupful Butter (From Paste No. 4. Originally butter.)
• 1 cupful Vegetable shortening (From Paste No. 4. Originally lard. Substituted with vegetable shortening for modern preference.)
• 1 cupful Water (From Paste No. 4.)
• 1/2 teaspoonful Baking powder (From Paste No. 4. Originally Royal Baking Powder.)
• as needed Water
• as needed Milk

Instructions

1. 1In a large bowl, sift together the flour and baking powder. Cut in the cold butter and vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the water, mixing until a dough forms. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Peel, core, and slice the apples very thin.
3. 3Preheat oven to 350°F (175°C). Line a pie plate with the prepared pie crust. Arrange the sliced apples in the pie crust. Sprinkle with sugar and lemon zest. Add a little water.
4. 4Roll out the remaining pie crust very thin and wet the edges of the bottom crust with water. Place the top crust on the pie and crimp the edges to seal. Brush the top with milk. Bake in a preheated oven for 25-30 minutes, or until the apples are cooked and the crust is golden brown.