| | Directions |
- Measure flour and salt into medium bowl, cut crisco into small pieces and drop in the flour.
- With a pastry blender, two knives or fingers working very quickly toss and work the shortening into the flour until the mixture resembles coarse meal.
- Sprinkle in the water a small amount at a time, mixing with a fork until the mixture forms moist (not wet) dough.
- Form dough into 2 balls.
- Roll on a floured surface into a circle; place the bottom crust into pie shell.
- For the filling, toss the apples with sugar, corn starch or tapioca, cinnamon, salt and lemon juice in a bowl until apples are coated.
- Add filling to the bottom crust, dot with butter.
- Roll top crust and cover pie (moisten the edges and pinch to create a seal).
- Bake in 425° F oven for 15 minutes reduce heat to 375° F and continue baking for 30 minutes.
- Brush with milk or cream, sprinkle with sugar and return to oven for 5 minutes.
- Remove from oven, place on a rack to cool.
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Prep Time: 1.5 hours
Cook Time: 45 minutes
|  | | Ingredients | | - | | CRUST: |
| - | | 2 cups flour |
| - | | 1 teaspoon salt |
| - | | 3/4 cup Crisco - chilled |
| - | | 1/2 cup water - ice cold |
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| - | | FILLING: |
| - | | 4 cups apples - chose a tart apple like Granny Smith, peeled and sliced |
| - | | 1 cup sugar |
| - | | 2 tablespoons cornstarch - or quick tapioca |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon cinnamon |
| - | | 1 teaspoon lemon juice |
| - | | 2 tablespoons butter - to dot |
| - | | 1 tablespoon milk - or cream |
| - | | 1 tablespoon sugar |
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