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Nobody should be baking during the summer…especially me! 

I saw a recipe for the “best pie crust ,” using lard and butter.  Following the directions very closely, I used exactly five tablespoons of chilled water.  Obviously, it wasn’t enough, but since I hadn’t made a pie crust in about 15 years, why would I have known any differently?  So, I mashed (but not kneaded!) each half into a flat pile, wrapped it in waxed paper, and waited until today to roll it out.

 I planned on baking an apple pie.  How hard could that be?  I’ll tell you.  Slicing, peeling, and coring ten apples was almost as mind-numbing as visiting a family member’s church on Fast and Testimony Sunday!  And what a mess!  And hurry…you don’t want those apple slices turning brown!  

After unwrapping the packages of dough, they crumbled in  heaps.  That’s when I started sprinkling more water, reaching for flour, and grabbing  the rolling pin now that I had gunky hands.  In the middle of that, I tried to tear off more waxed paper…not a good idea.  I should have taken a picture at that point, but the camera would have been ruined….glued shut.  Did I mention it felt like 110 degrees in the kitchen? 

Here is the finished, patchworked apple pie, which looks more like a cobbler.  Its new name is Apple Cobbler Pie!

The kitchen is now tidy, the counters scraped off, and the dishes put away.  I will try this again during the winter.