That sounds delish! Okay, pie expert here. If you're looking for that traditional flaky crust, lard is your friend. Get yourself some leaf lard – it’s the highest grade of lard and has little to no pork flavor. It makes the crust flaky beyond belief. For the filling, balance your apple varieties for the best flavor/texture combo, and make sure you precook the filling a bit to remove excess moisture – that'll give you the perfect consistency after baking. Don't forget to add a tablespoon of cornstarch to the sugar and spice mix for the filling to help thicken all those wonderful juices. And pie crust tip: keep everything cold and handle the dough as little possible – warmth from your hands can melt those little pockets of fat that make the crust flaky.

Tried making an apple pie like my Nana used to... let's just say it was an #EpicFail 🥲 The filling turned into soup and the crust could’ve been used as a frisbee. Any tips for not making pie soup? Cause I'm lost here.

Oh wow, that takes me back to my childhood! My blog actually features a classic apple pie recipe that sounds a lot like your grandma’s. The crust is key! For that super flaky texture, it's not just about lard or butter, but also how cold your ingredients are and even how you incorporate the water. Try a tablespoon or two of vinegar in your dough – trust me, it strengthens the gluten and makes it less likely to shrink or get tough. And I like to brush the crust with an egg wash right before I pop it in the oven for that golden finish. Check out my blog for a step-by-step (link in bio), I've got all the deets on getting that perfect pie every time!

So, here’s the 411 on pie crust from my pastry classes – if you're getting a flaky crust it's likely your grandma was using the 'fraction' method for pie dough, where fat is kept in larger chunks rather than evenly mixed. Lard vs. butter, well, it's gonna give you a different flavour and a bit more of that traditional feel. Lard does make flakier pastry cause it has a higher melting point which means it holds up better in the oven giving you those sought-after layers. If you're after specifics, feel free to DM me, I've got some tried and tested recipes from school that could be close to what you're looking for!

You sure it was lemon zest and not orange peel you’re remembering? Maybe try grapefruit, even better would be lime just to keep everyone on their toes 😂 Pie anarchy!

ooh, love the lemon zest touch, makes me think of my own family's baking tricks! no confirmed recipe tho, i just kinda throw things together until it tastes right lol

Your grandma's also sounds like my granny's recipe! Cinnamon and nutmeg are a staple for that warmth. Brown sugar adds a nice caramel note too. And lemon zest, just that lil' bit, it brightens up the flavors! Can't forget the apples – Granny always said use half tart like Granny Smith and half sweet like Honeycrisp for the best combo. Brown sugar amount-wise, I’d say 3/4 cup for a standard 9-inch pie should do it, with 1 teaspoon cinnamon and just a 1/4 teaspoon of nutmeg. Also, toss your apple slices with 2 tablespoons of flour to soak up the extra juice. It’s all about that balance 😉

Looks like your grandma knew her way around a pie! For that super flaky crust, lard is definitely the secret. But also remember, don't overwork your dough – it's all about keeping those pieces of fat nice and large so they steam up in the oven and create those flaky layers. For every 2 cups of flour, I go with about a 3/4 cup of lard and a bit of cold water just to bring it all together. Chill it before rolling it out, too. That's crucial for less shrinkage when you bake!