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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (19270)3/14/1999 1:33:00 AM
From: Dayuhan  Respond to of 71178
 
Traditional pastry crust, using lard if I can get it or if I've had the time to render it myself, which is not often the case these days. With a filling that sweet there's no call for a sweet crust. I usually use a lattice top, just for the look; no baking first. Fruit is sliced, I like having some chunks in there.

I do it the way my grandmother taught me to make apple pie, only using the fruit at hand, which I suspect would meet her approval.


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