Teaching How To Make Apple Pies + Apple Fruit Roll-Ups

A couple weeks ago, my mom + I taught a class for the 

Spanish Ward Relief Society about apples! 

Well, about how to cook with apples. 

I taught how to make apple pie,

and my mom taught how to make fruit roll-ups using a dehydrator. 

Let me tell you right now, if I had a dehydrator,

I'd make these every week. 

They're SO good and don't even compare 

to the artificial ones you can buy at the store. Blech.

My mom says I make the best pie crust.

I don't know about that, but I do know a really, really easy crust recipe 

which I learned from a class such as this in Single's Ward a few years ago.

Perfect Pie Crust

2 cups all-purpose flour

1 cup Crisco/shortening

Ice Water

1/2 tsp salt

• Mix flour & salt in medium bowl. With a regular butter knife, cut in the shortening until there are little chunks mixed with the flour mixture. Add ice water gradually and mix with hands until soft dough forms. Shape into a ball, careful not to handle too much. You should be able to see little swirls of shortening all over the surface of the ball of dough. 
• Divide into two and refrigerate, covered, for at least 10 minutes.
• Roll out balls of dough on flour until desired thickness {about 1/4 in} and carefully place into pie tin. Makes one bottom + top crust pie or two open-crust pies. If crust needs to be baked before making pie, bake for 10-15 minutes at 425 degrees F.