Grandma Ople's Apple Pie

I got this recipe from allrecipes. com and it is so good! Cole said it is better than his mum's apple pie, which is the biggest compliment he could give because he raves about his mother's pies all the time:) It is basically apple pie filled with caramel. Between four people we ate this entire pie in one sitting!

Here is the link to the recipe: http://allrecipes.com/Recipe/grandma-oples-apple-pie/detail.aspx I have also pasted the recipe below along with directions for the pastry.

Ingredients

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

 Pastry (from the Tenderflake box) 
Yield: Three 9-inch double crust pies or 6 pie shells


6 cups cakes and pastry flour
2 tsp salt
1 lb Tenderflake lard
1tbsp vinegar
1 egg lightly beaten
cold water

*two tricks that have been passed down to me from Grandma Askew (my dad's grandma) and my own nana are to add a pinch of cream of tarter to the flour and to keep the water in the freezer. This will make the pastry more flaky. The other trick I have been taught is to be very careful not to over handle the dough. I was told to be very careful to touch it the least amount that you can.

1. Mix together flour and salt
2. Cut in lard with pastry blender or two knives until mixture resembles coarse oatmeal
3. In a cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into lard mixture. Add only enough water to make dough cling together.
4. Gather into a ball and divide into 6 portions and refrigerate or freeze.
5. Roll out each portion on lightly floured surface. If dough is sticking, chill 1-2 hours.
6. Transfer dough to pie plate. Trim and flute shells or crusts and bake according to your recipe.