Apple pie

Here is the recipe for our apple pie:

For crust:
3 cups of flour
1 cup of cold butter (you can also use lard but do not use margarine)
cold water to appropriate consistency

Place butter and flour in a bowl. Using two butter knives (or a pastry cutter) cut the cold butter into your flour until it looks all crumbly. Try not to have any of your butter/lard pieces bigger than the size of a pea. Add a little cold water and start pressing down to form layers. As the flour blends bring up flour from the sides and the bottom to press down. Continue until the consistency is hard but blended. You do not want it to be wet or soft. If the butter/lard is getting warm place it back into the fridge and prepare your apples.

For filling:
4-5 good sized apples (enough to fill your pie pan) - firm and not mushy but not unripe
honey
cinnamon
ginger
nutmeg
mace

Peal, core, and thinly slice apples. Place apples in a small dish to marinate with other ingredients. Add honey (I add enough to coat all the apple pieces) and as much or as little of all spices. My normal quantity is more of cinnamon (about 1 tbsp), a little less of ginger (about 1 tsp), a little less of nutmeg (about 1/4 tsp), and just a sprinkle of mace. Cover and set aside to finish preparing pie crust.

Bring out your pie pan and preheat your oven to 450 degrees. Split dough in half and roll out first half on a floured surface. Make the crust big enough to cover all of the bottom of the pan and still have about a half an inch draping over the sides. You can do this by rolling out a large section, placing it in pie pan, and then cutting off any excess. Place your filling ingredients into your pie pan. Roll out the second half of the dough so that it covers the top of pie with another inch hanging over the sides. Again, you can do this by making it a little bigger then cutting it off to fit. Take the extra inch and tuck it into the pie pan so that your folding it in over the bottom crust. Once all of the crust is tucked in (it should be a little mounded along the whole outer edge) take your thumb and first finger of your left hand and the first knuckle of your right hand to seal the crusts together and the make a shaped edge. (place your first finger and your thumb of your left hand on your right first finger knuckle to make a <) Once edge is sealed make four cuts on your crust to let the excess bubble out. Add any decorations you would like to your crust using the left over crust.

Place in oven and bake until the crust starts to brown on top. Once it starts to brown lower the temp to 350 and bake for another 35 mins. Take out your pie and let cool. And then... enjoy!