Apple Pie

 Heat oven to 375 degrees.

Prepare Crust:

1 cup flour

1 teaspoon salt

⅔ cup shortening

In a bowl, stir till smooth like cookie dough.

Add:

1 cup flour

6 tablespoons cold water

Stir together to form dough. Don’t overmix.

On the counter, shape the dough into a ball. Divide dough into two pieces. Form each piece into a thick disc.

Cut two pieces of parchment paper approx 14 inches square. (You can also use wax paper or clean handkerchiefs.)

Place the first disc of dough between the parchment paper. With your hands flatten the dough a little more. Use a rolling pin to roll the dough into a circle about 12 inches in diameter. Try to keep the thickness uniform. 

Carefully peel away the top piece of parchment paper. Smooth and adjust the edges to improve the circle. Invert a pie pan onto the pie dough. Slide your hand underneath the bottom parchment paper and flip over the rolled-out dough into the pan. Carefully peel away the parchment paper and arrange the dough in the pie pan. 

Prepare Apple Filling:

6 cups thinly sliced and peeled apples (6 medium or about 2 ¼ pounds, Granny Smith are good)

1 tablespoon lemon juice

¾ cup sugar

2 tablespoons flour

1 teaspoon cinnamon 

In a large bowl gently stir together to coat each apple slice. You may want to use your hands. Pour the apple mixture into your prepared crust. Arrange apples and gently press into place.

Add:

2 tablespoons cold butter, cut into 8 pieces and scatter over the apple filling.

Prepare Top Crust:

Place the second disc of dough between the parchment paper. Flatten the dough a little. Use a rolling pin to roll the dough into a circle about 12 inches in diameter. Try to keep the thickness uniform. 

Peel away the top piece of parchment paper. Smooth and adjust the edges to improve the circle. Invert the pie dough onto your apple filling. Peel away the parchment paper. Fold the edges of the bottom crust over the edge of the top crust. Pinch together and crimp the edges. With a sharp knife cut four slits in the top crust, to allow the steam to escape while cooking.

Prepare Egg Wash (optional):

1 egg

1 tablespoon water

Sugar 

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Whisk together the egg and water in a small bowl. Brush uncooked pie with some of the egg mixture and then sprinkle with sugar.

Bake Pie: 

Cover the edges of the uncooked pie loosely with foil. Bake for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and filling is bubbly.

Cool on a wire rack for about 2 hours to serve warm, or cool completely.