Moms Apple Pie Recipe

How to make it

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• In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal.
• Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.
• Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.
• Take care not to over mix.
• Divide the dough in half and roll into a ball.
• Roll 1 ball into a circle to fit a 9 to 10-inch pie plate.
• To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.
• Be careful not to stretch the pastry.
• Trim it even with the edges of the pie plate.
• Add the apple filling into the pastry lined pie plate.
• Make sure they are laying flat.
• Cut butter into small pieces and put on top of the filling.
• Roll the remaining pastry into a 12-inch circle.
• Place on top of the filling.
• Trim off 1-inch beyond the edge of the pie plate.
• Crimp the edges as desired.
• Cut slits to allow steam to escape when baking.
• Sprinkle a little sugar and cinnamon over the pie.
• Cover the edges with foil to prevent over browning.
• Bake for 25 minutes.
• Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. (sometimes I leave the foil on the entire time).
• Check for how you like your apples done inside.
• Serve warm with vanilla ice cream.
• Filling:
• 1/2 cup to 1 cup all-purpose flour
• 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans BUT, I always use Granny Smiths)
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter (I use more like 4)
• In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated. I make the filling up first let it get saucey. I often add lemon juice. Keeps it from browning and I like my apple on the tart side. Trust me I am generous with my lemon juice.
• Yield: 4 to 6 servings