Apple Pie

I decided to attempt to make my first pie ever this year. And I do mean "ever." I've never made a pie in my life. I mean come on, I'm approaching 30 years old and am about to have my second baby. It's time to at least try. After a trip to the apple orchard I was telling my sister-in-law about my fear of making a pie and having it be a total screw up all because I'm afraid of making crust. Pie is just one of those things that seems to take a lot of effort and is such a waste if it doesn't turn out. She told me she has the easiest crust recipe, called Idiot Proof Pie Crust. "Lacey," she said, "you can't screw this up." Ummm, I bet I could.

About a week ago I decided to stop putting it off and just do it. I didn't want those lovely orchard apples to go to waste. Here is the finished product, partially eaten because I forgot to take a picture when it came out of the oven.


And guess what? It was awesome, not to mention way easier than I had expected. Andy, Georgia and I had it gone in about two days. So now I feel like I can make any kind of pie; pumpkin, pecan, cherry, french silk...you name it. I don't know what I feel better about: the fact that the pie turned out so great or the fact that I'm not an idiot.

Feeling brave? Here is the recipe for Idiot Proof Pie Crust:

1 egg
1 tbsp white vinegar
warm water
6 cups flour
1 tbsp salt
1 lb. lard

Break egg into glass measuring cup, stir in vinegar and add enough warm water to reach the 1 cup mark; set aside. Put 6 c. flour, 1 lb. lard (in small pieces) and salt into large mixing bowl and mix with your hands until well combined.

Add egg mixture and continue mixing with hands to form a rough ball. It will be messy! Transfer dough to a lightly floured surface, divide into 6 equal parts and shape each into a flat disk. Wrap each in plastic and refrigerate for 1 hour OR freeze (up to two months) until ready to use. Defrost before using. Makes 6 pie crusts.