There wasn't quite enough dough left to make a double (bottom and top) crust pie, but certainly enough for 2 small deep dish applie pies...
the dough recipe i use is great.. a 'never fail' good till the last drop (err roll) type of crust.. originally comes off one of the shortening packages.. even my mother used this recipe... she once told me she could never make pies and one of her older friends took pity on her and told her the secret ;) shhhhhhhh... anyways.. my mother was an awesome home cook and made the best blueberry pies your mouth could drool over.. and a mouth watering grated apple pie....
5 1/2 cups all purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg stirred slightly
1 tablespoon vinegar
7/8 cup ice cold water (approximate)
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
we peeled and cut up the apples, put them into 2 little baking dishes.. sprinkled the apples with a mixture of approx 1/2 cup of brown sugar, 2 tbsps of flour, 1/4 tsp of cinnamon and 1/8 tsp of allspice...