Apple pie recipe and no fail pie crust recipe with the best apple to use

[@fromdorothyskitchen]

Apple Pie
6 Cups Apples
3/4 Cups white sugar
3/4 tsp apple pie spice
1/4 tsp salt
1 Tbsp butter
1 Tbsp lemon juice
(Egg for egg wash if desired)
1. Peal and slice apples.
2. Sprinkle sugar, spices and salt over apples and stir. Let sit for five minutes.
3. Pour into uncooked pie shell. Cut butter into thin slices and place in various places over the pie.
4. Sprinkle lemon juice evenly over the pie.
5. Place the top of the pie shell on the pie. Secure the edges. Add an egg wash if desired. And sprinkle on a small amount of sugar on the top of the pie.
6. Bake at 425°F for 15 minutes. Then lower the temperature to 350° and bake until bubbles form in your pie. This may take about 45 additional minutes.
*you can substitute the apple pie spice with 1/2 tsp of cinnamon and a 1/4 tsp of all spice if needed
No Fail Pie Crust
(Yields 4 double crusts)
5 cups flour
2 tsp salt
2 tsp baking powder
1 pound of lard
1 egg
1 Tbsp vinegar
Instructions:
1. Mix flour, salt, baking powder and lard together to make a fine texture.
2. In a cup put the egg and beat it with a fork.
3. To the beaten egg, add 1 tablespoon of vinegar.
4. Fill cup with ice water to equal 1 cup of liquid.
5. Add the liquid egg, vinegar and water mixture to dry ingredients.
6. Mix well and roll out.
7. Do not handle dough too much
(Recipe is from the Morristown Nova Scotia Baptist Ladies Auxiliary Cook Book called “Our Favorite Recipes" 1973)