Crust recipe from here. I used half butter and half crisco. I want to work towards a vegan crust, but I think the soft crisco was why the dough was so hard to work with. It was very soft. I put it in the fridge overnight to harden up and tried to use plenty of flour to roll it out. The first time I tried rolling it the dough stuck to the pastry cloth. Good thing the recipe makes 2 crusts! Maybe next time I use crisco I should chill it first (after measuring).

The pie filling is here.

The pie tastes great. It’s very soft set, as the recipe said it would be. I’m not sure why mine cracked so much. Maybe it needed more time? The crust does not taste too sour, which is good. I thought it might because I used old discard starter from the fridge.