Grandma B's Apple Pie (crust and filling)
1 1/2 cup flour
1/2 tsp salt
1/2 cup Crisco(shortening)
Cut the Crisco into the flour and salt mix. You don't want big chunks but don't cream.
Add 1/2 cup water a little at a time and mix so not sticky but still held together. Too much shortening will make the dough fall apart.
Flour the counter heavily. Take 1/2 the dough (one half is the top, other half is the bottom!) and roll out a little at a time, constantly flipping it over and rolling a little more. Repeat until rolled out. Try not to tear the crust!
Put the crust into the pie pan and press gently in. Cut the edges hanging outside of the pie pan off with a fork or knife.
You will repeat the roll and flip process with the top half; I tend to like my bottom crust a little thicker and the top a little thinner. **You can put saran on top of the bottom crust and freeze it in the pie pan for later. Add your chosen filling and top with the second crust. Add a little water around the edges(like you're gluing them together) and press with a fork to help the crusts stick. Poke holes on the top or cut with a knife.
1/2 cup sugar
1 tablespoon flour
Mix the sugar and flour, put it in the bottom of your pie.
Take 3-4 peeled, cored and thinly sliced apples and mound them in the pie pan. (Use a Cortland or MacIntosh apple variety) The amount of apples will vary with size of the apples available.
Add more flour/sugar mix on top. (No specifics given other than no more than 3 tablespoons of flour).
After topping the pie with that second crust(see above directions for crust) sprinkle a little sugar and cinnamon on top.
Bake at 400 degrees for 15-20 minutes.
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