cOnNiE's...

Description:
This is a traditional apple pie recipe well worth the time and work. It is a family favorite. Also a favorite of many of my friends. Best eaten warm with a scoop of vanilla ice-cream. Actually Toshie, one of my friends, mentioned wanting to eat my apple pie a few weeks ago in an English class. After that I couldn't get the desire to eat it out of my head so have made it several times now that it is apple season.

Ingredients:
Pie Crust:
2 cups sifted flour
3/4 teaspoon salt
2/3 cup shortening (I use only Crisco)
4-6 Tablespoons cold water

Pie Filling:
4-5 large Apples (I used Fuji Apples but the latest were Jonagold which were excellent since they were a little more tart.)
1 cup sugar
1/4 teaspoon salt
cinnamon to taste, if desired.
1 Tablespoon flour

Directions:
Pie Crust:

Mix flour and salt. Cut in the shortening. I use a pastry cutter. Add water little by little just until the dough holds together. Divide it into 2 parts and roll 1 into the size needed for the pie pan. Put it into the pie pan. Follow Apple Filling directions

Apple Filling:
Peel and slice apples. Mix in flour, salt, sugar and cinnamon. Pile the apples high in the piecrust lines pan and dot with butter and top with a second crust with a few holes cut in it to let steam escape. I cover the edges of the pie crust with tin foil to prevent burning. I also brush the top crust with milk and sprinkle it with sugar.

Bake in a 450 degree oven for 15 minutes. Reduce the heat to 350 degrees and bake another 45 minutes till apples are tender. (Lower the temperatures 25 degrees if using glass pans.)