3/4 c butter flavoured Crisco
pinch of salt
1/4 c milk
4-5 Granny Smith apples
3/4 c sugar
1 TB flour
1 tsp cinnamon
1/4 tsp nutmeg
- Preheat oven to 400.
- In a medium-sized bowl, mix the flour, crisco, and salt together with a pastry blender until well combined. Add the milk a little at a time and mix together with a fork.
- Divide the dough in two balls. Roll one of the balls between two pieces of floured waxed paper. Place this on the bottom of the pie pan. Place a towel over the remaining ball of dough so that it doesn't dry out.
- In another bowl, combine the apples (peeled, cored, and cut into bite-sized pieces), sugar, flour, cinnamon and salt. Combine well. Pour the applies onto the bottom crust. Roll out the second ball of dough and place over the pie. Prick the top with a fork.
- Protect the edges of the crust with some tin foil or a pie shield.
- Bake 25 minutes at 400. Remove the tin foil/pie shield.
- Reduce oven to 350 and bake 25-35 minutes more.
