FOUND: in a 1937 cookbook…

this came from our friend Deb & Julie (passed down 4 generations)
the ‘never fail’ pie crust’ cane from the FULL OF FLAVOR Cookbook which reads:
“Recipes of FULL OF FLAVOR have been contributed by members and friends of the Oak Park and River Forest Infant Welfare Society, 1937.”
*thanks will golden for the shots! 
(this pie was entered this pie in Younker’s Pie Baking Contest and it was refused on the basis that it was questionable to cook– which i find halarious since the ELEGANT FARMER bag-baked pies have been voted #1 by the Wallstreet journal.)
Prepare 1 crust for the bottom of a pie plate.
Can use recipe for homemade pie crust (see separate recipe) or Krusteaz (or other) brand box mix.
Peel and slice 5-6 medium apples.  (Used Granny Smith, but any apples are ok.)
Mix 1/2 cup sugar, 1 tsp. cinnamon, 2 Tbsp. flour.  Put on apples and mix.
Then put apples into unbaked pie crust and cover with:
1/2 cup sugar, 1/2 cup flour, 1/2 cup (1 stick) cup up refrigerated butter –
Mix until crumbly consistency and put on top of apples.
Slip unbaked pie into brown paper grocery sack and fold under.
Place pie on large cookie sheet (pie might drip over) to cook.  Preheat oven to 400 degrees.
Bake 400 degrees for 1 hour.  Tear open bag on top to check if golden brown.  
If not quite done can put back in oven for a little longer.
10 level tblsp. flour
2 level tblsp. cornstarch
4 tblsp. lard (Crisco)
Pinch of salt
Pinch of baking powder
2 tblsp. cold water
Sift flour, salt, baking powder and corn starch together.
Mix in lard with fingertips.  Makes 1 pie shell.