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Mrs. Weakley’s daughter Nancy can smell her mother’s apple pie over the phone. Even Mrs. Weakley says: “When it gets cooking, you can hardly stay in the house, it smells so good. ” She makes her own crusts, of course. To keep clean-up simple, “roll out a piece of foil.” Either aluminum foil or freezer paper will do. Then take four cups of self-rising flour (“everybody uses this now,” she apologizes). Work one tablespoon of com oil and 1/3 cup of evaporated milk into the flour. “If it doesn’t work out right, add water, a little bit at a time. It’s got to be stiff, like biscuit dough,” she explains.
When the dough is ready, sprinkle flour on the foil and set down the dough. Use a biscuit roller to roll it. “The thinner the better;” Mrs. Weakley advises. “Don’t leave it too thick.” ?
Put the crusts in greased baking dishes and bake them in a 350 degree oven for a half hour. These crusts can be easily frozen. You will need two crusts for an apple pie.
For the pie itself, peel seven to eight Golden Delicious apples, the thinner the better.
Mix in one teaspoon of cinnamon and one and half tablespoons of flour — Mrs. Weakley sees no need of com starch.
A half cup of sugar will guarantee that the pie “is not too sweet — still on the apple side.” Squirt a half teaspoon of lemon extract onto the apples, mix everything together and spoon the mixture into the crust.
A final touch — brush an egg yolk mixed with three to four tablespoons of milk across the upper crust. This will stop it from burning or being sticky and will keep it soft.
After the pie has been in a 300 degree oven for about five minutes, lay a little aluminum foil across the top. This also keeps it from browning and helps cook it more slowly J
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