Lard revisited

Well, it didn’t take long for our lard to disappear!

 

Last week the girls made the most crispy, addictive chocolate chip cookies we’ve made in a long time!  They disappeared so quickly that there was no time to take pictures of them!

 

With the remainder of the lard I finally got to make my pie crust.  I used this recipe.  It seemed a little labor-intensive, but the results were worth it!

 

After really chilling the lard (in the freezer), you scoop little balls of it with a melon ball scoop and toss them with the dry ingredients in a ziplock bag, then use a rolling pin to roll them out into sheets of flour coated lard.  You then refreeze them in the bags and dump these fat sheets/flour into a very cold bowl.

 

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You then add the ice water and some cider vinegar, toss this around, then back into the bag to mix into a ball.  The balls are then coated with whole wheat flour (helps add crispness) and put in plastic wrap, flattened into discs and then refrigerated until ready to roll out.

 

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The dough was very easy to work with, which is always a big plus!  We stuffed the pies full with macoun, cortland and granny smith apples.  Variety is the spice of life (cinnamon and nutmeg help, too!)

 

I know when Roy and the boys come up from the barn after building hay feeders for the winter, these beauties won’t last long!

 

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