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For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings Yield

Ingredients

For the Crust

For the Filling

Directions

Variations

The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn't chilled before baking, the crust wasn't blind-baked before adding the filling, and the pie was baked for 1 hour.

Cook's Notes

Make ahead: Dough can be refrigerated for up to 3 days or frozen for up to 1 month. Thaw before using.

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Reviews

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98
  • ceerock
    5 DEC, 2011
    this was absolutely revolting. spit it out and threw it out. i don't know if it's because i used cheap honey or what but it was truly disgusting.
    Reply
  • MS12088494
    15 NOV, 2010
    can you use something in place of leaf lard?
    Reply
  • souvenir_kattunge
    18 DEC, 2007
    This pie makes me think of the French Canadian "tart au sucre". http://bitsnbites.wordpress.com/2007/10/19/retro-recipe-challenge-9-quebecs-traditional-sugar-pie-recipe/
    Reply

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