- 5–6 medium apples (peeled, cored and sliced, I prefer Macintosh)
- 1/2 cup to 3/4 sugar
- 2–3 tbsp flour
- 1/2 tsp cinnamon
- 1/8 tsp salt
Pie crust (This recipe makes 2 crusts.)
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
- Preheat your oven to 425 degrees.
- Make the apple mix first.
- Combine all of the above ingredients. Set aside.
- Sift flour and salt into a bowl.
- With a pie cutter, cut in shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. Then split into 2. It is okay if it’s crumbly. In fact crumbly makes for a tender, flaky crust!
- Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
- Add the apple mixture to the pie and dot with about a 1 tsp butter.
- Using new piece of paper, roll out the other crust for the top of the pie, then add it to the top of the pie.
- Press the edges of the pie dough together to seal it.
- Then cut ventilation slits into the crust.
- Make a mixture of sugar and cinnamon, then sprinkle it on to the top of the pie crust.
- Bake for about 20 minutes at 425 degrees (this will ensure that you don’t end up with a soggy bottom crust).
- Then after this time, reduce the heat to 350 degrees and bake for about 25-30 minutes more. (Until the crust is lightly browned and the apple mix is bubbling up from under the crust.)