Mama's Apple pie
Ingredients:
Crust
2 2/3 cups all purpose flour
1 tsp salt
1 cup Crisco Shortening
7 to 8 Tbsp cold water
Directions: Spoon flour into measuring cup and level. Combine flour and salt in medium bowl.
Cut in Crisco using pastry blender( or 2 knives) until all flour is blended to form pea-size chunks. Sprinkle with water, 1 Tbsp at a time. Toss lightly with fork until dough will form a ball.( For single crust pies , press dough between hands to form a 5 to 6 inch " pancake". Flour rolling surface and rolling pin lightly. Roll dough into a circle. Trim 1 inch larger than upside down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under and flute.). For double crust pies. Divide dough in half. Roll each half separately. Transfer bottom crust to pieplate. Add desired filling and follow directions underneath.
Filling
8 to 9 cups thinly sliced, peeled Granny Smith or other tart apples ( about 3 pounds or 9 medium)
3/4 to 1 cup sugar
2 Tbsp all purpose flour
1 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
1/8 salt
2 Tbsp butter or margarine
Directions: Heat oven to 400F. Place apples in large bowl. Combine 3/4 to 1 cup of sugar, flour, cinnamon, allspice, cloves and salt. Sprinkle over apples. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as the bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust, flute. Cut slits into top crust to allow steam to escape. For topping, sprinkle with sugar.
Bake at 400F for 50 to 55 minutes or until filling in the center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over browning. Serve barely warm at room temperature.