Davidson recipe for pie crust: (makes 3 double pie crusts) Cooler everything kept the better. Chill þour and lard Þrst. Even cool your rolling pin. Best is marble or stainless steel for the pin. 4 cups all purpose þour 1 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 2/3 cup shortening (prefer lard) Mix dry ingredients, blend in shortening until size of pea. Add and mix together: 1/2 cup ice water 1 tablespoon vinegar 1 egg Chill, divide and roll out on þoured surface. You need a low gluten flower for pie crusts. Ones you can buy in this area are Red Band, White Lily and Martha White. If you can’t find one of those you can mix a cake flour with a self rising flour such as Gold Medal or Pillsbury. Phyllis’ recipe for fried apple pies: (See pie crust recipe above) Using 41/2 - 6” plastic lid as pattern, cut circles of pie crust. Using chunky applesauce or apple pie Þlling of your choice. Use spoonful of Þlling, a dollop of butter, a teaspoon of sugar and cinnamon combo. Fold over pie crust to form 1/2 circle. Dampen edge of crust, then pinch or use fork to seal crust. Fry in hot oil until brown, turn and brown other side. If desired, top with butter, cinnamon, brown sugar and vanilla ice cream. Sugar/cinnamon combo: One cup granulated suger. one teaspoon cinnamon. Mix together.