Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water
Filling, recipe follows

Serving suggestion: warm with vanilla ice-cream

Directions

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands
until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the
dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just
moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to

fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease
it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add
the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small
pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge
of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a
little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another
20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice
cream.

Ingredients

Filling:
1/2 cup to 1 cup all-purpose flour
6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions

In a medium bowl combine the apples, with the brown and
white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings