I was asked to post the recipe for the pastry in those pies I took to Annap's.

So here 'tiz.

With pastry, the method of making it is as important as the ingredients. I'll start with the ingredients and then give two different techniques for assembling them.

1 stick of butter (Yes - BUTTER, any substitution of a lesser fat WILL be noticed, although sometimes I cheat and use half butter and half Crisco)
1 1/4 cups of flour
1/2 teaspoon of salt
1/4 cup of cold water

If you have a food processor with the scimitar blades, then you throw everything in and turn it on. Stop the moment that it first forms into a ball. If it has not mixed fully , then knead it just a little. Roll out on a well floured counter top.

If you have a Kitchen Aid style mixer with beaters or if you're doing it by hand then the method is different.
You set aside half of the flour. Throw everything else in the basin and mix to a gooey paste (with a fork if working by hand). Then you fold in the rest of the flour gently.

Bake at 450 degrees F.

I'll post the recipe for the filling later, after I've checked with Tree about the quantities.

Bert.