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1
Crust:
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2
Preheat oven to 425.
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3
Combine dry ingredients in large bowl.
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4
With pastry blender blend the shortening until it resembles coarse crumbs.
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5
Then add the cold butter cubes and blend until resembles peas.
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6
Slowly add the chilled milk until dough comes together.
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7
Divide into two disks, wrap in plastic and put in refrigerator for 30 minutes.
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8
While chilling, prepare the fillingJ
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9
Filling:
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10
Skin, segment, and cut apples into 18 inch slices.
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11
In large bowl combine apples with brown sugar, lemon juice, salt, flour and cinnamon until evenly coated.
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12
If too tart, add more brown sugar.
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13
Prepare:
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14
Remove dough from refrigerator.
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15
Roll one half onto floured surface and move it into the pie pan by folding it over twice.
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16
Add the filling and top with butter pats and the second disk.
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17
Crimp edges and cut a few slots in the center.
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18
Brush the top with milk and sugar and place pie into second lowest rack of preheated oven, bake for 25 minutes.
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19
Then lower temperature to 350, move pie to lowest rack and bake another 25 to 30 minutes until edges are golden.
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20
Cover with tinfoil if pie browns too quickly.
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21
Remove from oven and eat eat eat!
