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1
Heat oven to 425u00b0F.
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2
Mix sugar and cinnamon.
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3
Mix sugar-cinnamon mixture gently through the apples and set aside.
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4
For the crust, mix the flour and salt together.
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5
Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
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6
Sprinkle the milk and gently mix inches.
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7
Gather the dough together so that it forms a ball. Do not over-handle the dough as you will end up with a tough pastry.
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8
Divide pastry in half, and roll between two strips of waxed paper. (If you moisten your surface with a damp cloth, the waxed paper will not slip around.).
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9
Roll in a circle about 12 inches in diameter.
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10
Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper. If you like, you can trim the crust leaving about 1/2 inch overhanging.
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11
Heap your apple filling into the pastry-lined pan. (If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!).
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12
Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
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13
Fold the crust under and flute or use whatever decorative edging you like. The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
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14
Cut some slits in the top crust to let steam escape.
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15
Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges. Set the pie on a pizza tin or a pan to collect any juices that might overflow.
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16
Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.
