Yield two 9 in pie shells or 1 double crust
2 C FLOUR
C SHORTENING OR LARD
C ( plus 1 - 3 T) ICE WATER
Mix flour and salt well. Break shortening into 6 -8 pieces and add it to the four mixture. Cut shortening into flour until a cornmeal like texture is achieved. Add the c water and mix. Add additional water 1 t at a time until a soft dough is formed. Divide dough in half and form each half into a ball. Flatten the balls to about 1 in thick, try to keep as round as possible. Roll dough, maintaining the circular shape, to 1 in larger than the rim of your 9 in pie pan. Fold circle gently in half and place in pan.
APPLE PIE FILLING
YIELDS ONE 9 INCH PIE
4 FIRM, TART APPLES - PEELED, CORED, SLICED
TO C SUGAR (GRANNY SMITHS MAY NEED MORE)
1 Tablespoon CORN STARCH OR 2 Tblsp FLOUR (OPTIONAL)
TO 1 tsp CINNAMON
1/8 tsp SALT (OPTIONAL)
C APPLE CIDER ( FRESH OR HARD)
1 TO 1 tsp LEMON JUICE
2 tsp butter (optional)
In a medium mixing bowl, mix the sugar, corn starch, cinnamon, and salt. Be sure to break up and lumps in the starch. Add the apple slices and toss to coat well. Pour into a 9 in pan lined with an unbaked pie shell. Sprinkle the apples with the lemon juice and dot with the butter, if using. Top with top crust, crimp edges to seal, and place vent slits in top. Bake 375* 45 min., or until top crust begins to lift. If pie is for a special occasion you can eggwash the top or brush with milk and sprinkle with sugar, before baking.