Nourishment from the ground up

Acorn flour, acorn flour muffin mixes (gluten or gluten-free), acorn flour pancake mixes (gluten or gluten-free), and other acorn products.

For one 11-inch false-bottom flan pan

1 1/4 c. all-purpose flour
1/4 c. acorn flour
2 T. sugar
3/4 tsp. salt
1/4 tsp. nutmeg
5 T. cold butter
5 T. lard
2 T. vodka
2 T. cold water
1 1/2 lbs. (4 large) apples, peeled, cored, sliced very thinly
2 T. lemon juice
3 T. sugar
1 T. flour
2 eggs
1/2 c. heavy cream
1/4 c. milk

Combind the flours, sugar, salt, and nutmeg in a food processor and 
spin to mix. Cut the butter and lard into small pieces. Add half the 
butter and lard, spin to cut, then add the rest of the butter and lard. 
Spin only long enough to create pea-sized pieces of fat. Add enough 
vodka and water until the dough just holds together. Pat into a thick 
disk, wrap, and chill for 2 hours. Roll out and shape into the flan 
pan. Combine the sliced apples with the lemon juice and arrange them in 
the pastry shell. Whisk the sugar and flour and whisk in the eggs, 
cream and milk. Pour the custard over the apples and bake at 400 
degrees till the crust is browned and the apples have browned tips, 
about 45 mins. Cool somewhat before slicing.

Credit:  S. Davatz, 2015.