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1
Spoon sifted flour into measuring cup and level.
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2
Mix flour and salt in medium bowl.
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3
Cut in Crisco using a pastry blender (or 2 knives) until all flour is blended in to pea-size chunks.
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4
Sprinkle with water, one tablespoon at a time.
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5
Toss lightly with a fork until dough will form a ball.
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6
Divide dough in half.
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7
Press between hands to form two 5 to 6 inch pancakes.
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8
Flour each half of dough lightly.
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9
Roll into circle between sheets of waxed paper on a dampened counter top.
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10
Peel off the top sheet for the bottom crust.
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11
Transfer bottom crust to pie plate, remove the other sheet of waxed paper, and press the pastry to fit.
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12
Trim edge even with the pie plate.
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13
Preheat oven to 400F.
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14
Peel, core and slice apples.
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15
Place them in a one gallon ziploc bag.
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16
Combine sugar, flour, cinnamon, nutmeg and a dash of salt in a large bowl; mix well.
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17
Add a little of the spice mixture at a time to the bag of apples, shaking after each addition of spice mixture.
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18
Pour the apple mixture into the prepaired 10-inch deep apple pie plate.
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19
Dot the top of the apple mixture with the cubes of unsalted butter.
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20
Remove the top sheet of waxed paper from the top crust.
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21
Place top crust on top of the filled pie.
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22
Remove the other sheet of waxed paper.
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23
Trim to 1/2-inch beyond edge of the pie plate.
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24
Fold top edge under bottom crust.
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25
Flute the edhes and cut slits in the top crust to allow steam to escape.
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26
Sprinkle with cinnamon sugar.
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27
Bake for 50-60 minutes or until done.
