-
1
Preheat oven to 375 degrees F.
-
2
In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal.
-
3
Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.
-
4
Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.
-
5
Take care not to over mix.
-
6
Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball.
-
7
Roll 1 ball into a circle to fit a 9 to 10-inch pie plate.
-
8
To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.
-
9
Be careful not to stretch the pastry.
-
10
Trim it even with the edges of the pie plate.
-
11
Add the apple filling into the pastry lined pie plate.
-
12
Make sure they are laying flat.
-
13
Cut butter into small pieces and put on top of the filling.
-
14
Roll the remaining pastry into a 12-inch circle.
-
15
Place on top of the filling.
-
16
Trim off 1-inch beyond the edge of the pie plate.
-
17
Crimp the edges as desired.
-
18
Cut slits to allow steam to escape when baking.
-
19
Sprinkle a little sugar and cinnamon over the pie.
-
20
Cover the edges with foil to prevent over browning.
-
21
Bake for 25 minutes.
-
22
Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown.
-
23
Serve warm with vanilla ice cream.
-
24
In a medium bowl combine the apples, with the brown and white sugar.
-
25
Add flour, cinnamon and continue mixing until they are well coated.
