Crusty

Is there anything better than pie? Well okay, maybe cake. Cake is better than pie. But in the fall, there is nothing better to ME than a beautiful concord grape pie. I’ll never forget the time my mother, the strict vegetarian, gave me a concord grape pie from a shop in Rochester and one of the main ingredients was lard. She was appalled. I was delighted. This particular recipe uses vegetable shortening as opposed to animal fat, but if I could bring myself to buy a tub of lard without literally feeling like a tub of lard, I’d use it.

Salted caramel apple pie from Four and Twenty Blackbirds in Brooklyn

On the menu:
Ruth’s Grandma’s Pie Crust
from Allrecipes.com

4 cups flour
1 3/4 cups shortening
3 Tbsp sugar
2 tsp salt
1 egg
1/2 cup water

In a large mixing bowl, combine flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

*Note: I realize this is just the recipe for crust and not for filling, but that’s because this is my standard, go to, fool proof crust recipe. It is deliciously flaky and not too sweet to use in literally any fruit pie you can come up with.