Pies Recipes

Pies Pies Pies, part 1 Applesauce Pie and Lard Pie Crust

Pie Crust, yes it’s lard but it’s happy, free range pig lard so get a grip 🙂

Applesauce Pie
3 eggs
2 cups applesauce (unsweetened)
2 Tablespoons sugar
3 Tablespoons maple syrup
1/4 teaspoon salt
1/4 – 1 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Mix together, pour in unbaked pie shell. Bake at 425 F. 15 minutes. Lower the oven to 350F. and finish baking for 30 minutes.

If you would like a richer pie, add 1 cup milk, half and half or almond milk.
This pie also tastes better the next day after a night in the refrigerator.

Pie Crust:
1 1/2 cups all purpose flour
1/2 cup happy pig lard (not hydrogenated)
1/2 teaspoon salt
1/4 cup ice water
I use a food processor but you do not need one to make this pie crust. Can be used in blind baked pie shells or unbaked pies. Freezes well too.

Original of the video here

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Video Transcription

[Music]it’s January bad balls I’ve got myselfinto a mess on Saturday it is Thursdaymorning on Saturday I am hosting a pieas Prosecco neighborhood fun thingbecause it’s January in Ohio and we’vehit the winter hole so it’s fun ourneighborhood gets together we’ve been inthe same neighborhood for like 40 yearsbut we really like living here youreally like her neighbors and so wethought it’d be fun to get together anddo this but I’m making all the pies myneighbor’s making homemade ice cream andmy other half is bringing all theProsecco so he’s got the hardest part soI went through all my recipes because Idon’t have enough recipes and I whittledit down to six pies and so in order Ihave to be at a seed swap on Saturdaybetween 11 and 2 and then I have 12people showing up at my house for aparty I don’t know why I do these thingsbut I do and because it’s January so Ihad to make a master list and I can showyou what we’re making so that will giveyou that will give you an idea what’sits store and we have one couple that’scoming that’s vegan and I cannot makepie crust without using lard so we don’teat meat hardly at all but I can’t makepie crust and we only pie like once ayear cuz I’m just but she anywhere isthe time when I’ve gone through thefreezer I’ve gone through the basementI’ve reassessed my canned goods andrealizedhave extra peaches I have extrablueberries so make pie we’re gonna makepie so so hang in and we follow alongand I will be baking my pie crusts offtoday I’ve got every hour of my dayscheduled until everybody hits the doorat 6:30 on Saturday and then I’m puttingmy feet up and I’m having a good stiffdrink so but we will be making expressoFrench silk mincemeat lemon meringuecoconut cream pecan bourbon andblueberry peach so okay we’re set up tomake pie crust so I am making lard piecrust and I’m making enough for who evenhave six pie dishes I do but the beautyof this recipe is I’m going to makethree unbaked and three baked and it’s avery simple recipe and I do it in thefood processor so usually if I’m goingto make pie dough I make a lot at onceand then it goes in the freezer and thenwhen I need a pie shell I have it so ifyou do tricky pot pie chicken pot piequiches any of that stuff it’s just sonice to reach in the freezer and grabeither baked or unbaked I am using lardthis is grass-fed happy free-range pigsI will not use hydrogenated fat and Iusually render my own large and I buy itlike this and as you can see by thelabel it says pork fat and they do it inthe crock pot and we can do a wholenother episode on that if anybody’sinterested let me know down below in thecomments if you want to know how torender your own lard let me know we’lldo it so anyway for this recipe this issuper easy it’s for a single shell sojust to go in the bottom it isall-purpose flour one and a halfno not careful with measuring but I domeasure and this is wasteful so what I’mtrying to do is not patch the flowerdown so there’s one and I don’t makemore than a double batch in Mike this isa 14 cup food processor I don’t makemore than a single batch it just is toohard for the machine to incorporateeverything half a cup of our 1/2 cupsound like the best measure I’ve hadthis forever and I’m just gonna pop itin there and you need 1/2 a teaspoon ofsaltbecause my lard is insulted so and Ithink it really helps the flavor of thepie crust I’m gonna pulse it it’s a realnice and just a champI’m not crazy about this food processorwhy they didn’t make a gasket to goaround the ring I don’t know but if itwere me I would make a gasket becauseyou do get flour seepage which is notgood now after you get to this point youlook at it looks pretty good yeah thatlooks great and you don’t want tooverwork it but you don’t want to learnto get hot because that will give you ahot pie now I’m going to add 1/4 cup ofwater andI found out that God and it’s gotta beice water it’s super cold water andsometimes it doesn’t take the wholefourth cup so let’s see what we gettoday perfect now I take a sheet of waxpaper and this is for like a 9-inch piethis isn’t going to make my great biggigantic pie which the mincemeat will gointo this is just gonna make a prettysimple pie and so that’s what it lookslike and it holds together as a ball andthen this will go in the refrigeratorand what’s really nice if you’re makinga lot of pie shells by the time I get mylast made this will be cold enough toroll out and put in a pie shell so I’vegot six of these to make so stand byeverybodyI don’t like plastic wrap okaypie crusts are made so I could put thesein the freezer as is there’s eight ofthem because I forgot I needed tops fortwo of the pies so I’m gonna pop thesein the fridge and clean up this mess cuzit does make a mess interestingly thedog is shown up because his name isKirby okay everything has been in thefridge for about an hour I’m losing myvoicebarely keepso and sometimes you can leave these infor a long time you can do them the nextday so I’m going to put a little flowerdown[Music]and I really like lard pie crustprobably better than any others crackersmy mom use Crisco which I think it wasCrisco is actually a food group in ourhouse growing and I don’t use it at allI don’t have a can and I’ve never boughta can so I have three unbaked and threebaked to make and so what I’m doingtoday is I’m going to roll out and storein the refrigerator my three unbaked andthree that I will blind bake tomorrowthose will all get done tomorrowand the probably get made when I’mmaking all of the pie fillings they canjust sit in the oven and blind bake[Music]okay they have all my pies rolled outand at this point I’m gonna bake offthree of them and yes I got an extra onebecause I had a lot of extra leftoverpie scraps so I’m gonna make anapplesauce pie I used to make it yearsago I haven’t made it but I have a lotof extra applesauce in the basementso it’s like an applesauce custard soI’m gonna make that up tonight and wecan share that recipe with you chew sofor right now the three that I’m gonnabake off I’m gonna leave I meaneverything goes in the refrigeratorbecause of cold pie cooks the cold piecrust because it has lard in it will getflakier and so much better if I put itin a preheated hot 425 degree oven blindbake it with pie weights or beans andthree of these will get baked offtonight and then they’ll be sealed up ina ziploc bag and stored until Saturdaymorning and the rest I’m going to coverso the rest of these I’m gonna coverwith plastic or plastic wax paper excuseme that one’s for tonight that’s it I’mgonna do the rest of them and we’ll beback to Philipokay applesauce pie okay I’m gonna makethis real quickthree eggs and I haven’t metroom-temperatureturnout okay okay so we have three eggsand two the three eggs I’m going to add1/4 of a teaspoon of cinnamon and tothat I’m going to add 1/8 of a teaspoonof allspice it’s just for a little bitof flavor it’s not and then this isnutmeg because I really like nutmeg andapplesauce and this is 1/8 of a teaspoonof nutmeg okay and then to all that tothat I’m gonna add maple syrup I’m goingto do 2three and then to that I’m going to addtwo tablespoons of just plain old tablesugar there’s oneand chewand I’m not gonna waste the maple syruphurt and then to that I’m gonna put in1/4 of a teaspoon of salt and then whiskall that in and then had to go down tothe basementthis is applesauce you’ve heard the popand this is a pint jar so it’s 2 cups ofapplesauce and so this is like a custardpie I haven’t made this in years andthis is unsweetened applesauce and youcan use store-bought applesauce it worksjust as I just I like my applesauce andI have it so it’s a nice thing to haveso with that all together and this is myrefrigerators pie doughthese are bull violets otherwise you’regonna shower caps for your pots but Ireally like these I got these at Targetyou get a whole big bag for $2.99 Ireally like themyou notice that the bottom the holesaren’t poked in the bottom so I’m gonnapoke holes in the bottom of my pie crustand that’s just so it doesn’t bubble upthen this goes in your pie crust this isabout a 9-inch pie crust and then I’mgonna just top this off with a sprinkleof cinnamon just to make it look prettythis goes in a 450 degree oven for 10minutes then you lower your oven to 350degrees and you bake it off for another40 and so when it comes out I’ll be backyou

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