Mom, the recipe worked. I commissioned a crack team of apple peelers (my girlfriend) and crust rollers (Mike from next door). We used only “the best Aomori apples”. I put the crust together the night before, and everything seemed to be going OK; I didn’t have any problem getting the shortening into “pea sized” pieces. But we had a bit of a snag when we tried to roll out the crust. Mom, you never mentioned the words “wax paper” anywhere in your instructions, and that crust is way too flaky to roll out with just flour. We improvised with a piece of cloth, but its area was too small, and we couldn’t get the crust quite large enough to lay out over the edge of the pie pan. And time was not on our side. Eventually I just gave up on the second crust and did an open pie (which dried out a bit in the oven).
I think they turned out pretty well. People favored the “proper” pie but I got a lot of good feedback. I guess even a culinary dunce like me can make a decent apple pie, with enough help.
