Pie Crust:
2 cups flour
1 tsp. salt
2/3 cup plus 2 Tbsp. shortening
4 to 6 Tbsp. water
Pie Filling:
3/4 cup sugar
1/4 cup flour
2 tsp. cinnamon
1 tsp. nutmeg
splash of lemon juice
7 cups sliced apples (peeled)
Prep notes: The amount of ingredients for the pie crust make 2 pie crusts...so if you only want one then just half it. Also, don't get discouraged if the pie crust tears...it happened to me sooo many times...just keep trying!!!! I honestly don't know how much lemon juice I use in my pie making...that's why I said a splash. To be honest, it's just enough to moisten the apples so the flour and sugar stick, plus it gives the pie a little kick to it...in a good way.
In a medium bowl mix the flour and salt to make the crust. Cut in shortening (I use a fork) until mixed with flour to make particles about the size of peas. Add water a Tbsp. at a time until flour mixture is moistened and leaves the sides of the bowl. Divide dough into two equal parts. On a floured surface, flatten two parts into rounds (do not roll into balls - this makes the dough crack when rolling it out). Wrap in plastic wrap and refrigerate for about 45 minutes. Cooling in the fridge helps set the shortening making it slightly firm and less likely to tear, and flaky when baked.
While dough is chilling, mix up the pie filling. Peel, core, and slice apples into a large bowl. Add all other ingredients and stir until apples are well coated with the flour/sugar mixture.
Pull pie dough out of the fridge. Roll out on a floured surface to the proper size for your pie pan. Make sure when you are rolling that you roll from the center out toward the edges. Carefully remove from rolling surface and place the first round into the bottom of the pie pan, pressing it firmly on the bottom and sides of the pan.
With the second crust you can do two things: leave it whole or make a lattice top. If leaving it whole, just spoon apple mixture into the pie pan. Place the second crust on top, make at least four slits in the top of the crust to left the warm air out...this will also prevent the crust from inflating and bubbling in spots. Trim off any excess crust using a butter knife...just trim it up to the edge of the pie pan. Using warm water, wet the rim of the first crust and then gently pat the second crust down so they stick. You will then want to "flute" the edge...I do this by using my thumb and forefinger, and slowly and gently pressing the edge of the crust between them as I slowly twist my wrist. Sorry if that doesn't make sense...it's something that took me a while to learn.
If wanting to do a lattice top, then cut rolled out crust into about 10 to 14 strips. Place half of those strips across the pie top (after filling with the apple mixture of course). You will then want to gently fold back the alternating strips and add the other half of the strips going the other direction...one at a time. It takes time and can be tricky your first time, but it looks pretty awesome when you get it done. Gently press the edges of the strips to the bottom crust, and then if there is extra bottom crust hanging over the edge fold if up and over the strip edges to create a complete rim. It's ok if this rim is a little high...it will prevent the pie filling from bubbling out of the open spots in the top. "Flute" this top just like explained in the above paragraph.
Sprinkle top of pie with sugar or a mixture of cinnamon and sugar (doesn't matter which one...do it with either). Bake at 425 for 30 to 45 minutes or until the top crust is a pretty golden brown and the filling is starting to bubble and juice. Remove and let cool for at least an hour...and uncooled pie is difficult to cut without breaking the crust tops.
I top my pie with vanilla ice cream, but whipped cream topping is tasty too. Enjoy!!!!!!
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