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1
Pie Crust for 8 inch pie pan or pie dish.
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Mix flour and salt
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Cut in Crisco
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Sprinkle water over, 1 tbsp at a time and work into a ball with hands till right consistency is reached.
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5
If too wet, add a little flour, if too dry, add a little water.
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Roll out crust enough to allow 1/2 inch to hang over pan edge.
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Fit into pan and crimp edges.
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Set aside.
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(Can be covered with wax paper and kept in fridge for a week or more.
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).
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Filling.
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Apples 3 to 4 large or 5 to 6 med Granny Smith or Winesap are best slice 1/4 to 3/8 inch thick.
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Mix sugar, cinnamon and flour together in bowl, toss apples in, and then drizzle lemon juice over.
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Place in pie crust (should form a nice mound.
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Add more apples if needed).
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Crumb Topping.
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Cut sugar, flour, and butter together and spread over pie.
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Place in paper bag, Double fold end of bag and paper clip it closed.
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Moisten bag and
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bake at 425 for 40 minute
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If you forget to wet the bag on all sides it will catch fire.
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Bag will catch some spillover.
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Check 5 or so minutes early to make sure it is not spilling over or burning edges of crust.
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Remove from bag, put back in oven to brown the top if needed, watching carefully.
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Time and temperature can be varied.
