Crust – recipe from bottom of Tenderflake lard box (you may substitute ½ the lard for unsalted butter)  Makes 3 double crust pies.  Use for one pie and form remainder into 4 discs and freeze for use another time.  Thaw on counter until supple enough to roll.

 Filling

• 6-8 apples    Spartan, Crispen, Ida Red, any or mixture of all three or your favourite apples (enough to fill crust and pile apples fairly high)
• Handful brown sugar

Make pie crust then cool in refrigerator for ½ hour.  Roll out bottom and top crusts.  Put bottom crust in pie pan (either deep dish or 9-10 inch regular).  Fill with apples, sprinkle brown sugar over top.  Place top crust over apples, and seal edges.  Brush crust with milk and sprinkle with small amount of sugar.  Cut 3-4 vents in crust with a knife.  Bake in bottom of preheated oven at 425 deg. for 15 minutes then lower temperature to 350 deg. for 30-40 minutes. Will be done when crust is golden brown and applies are cooked through.