Becky's Apple Pie

Apple pie brings back so many fond memories. My Great Granny Ila and I spent many hours in the kitchen together and I always think of her when making pie, I still use her rolling pin whenever I make pie crust. I usually make several apple pies at once and freeze them to use around the holidays or when a warm comfort dessert is desired.

Pie Crust:

3 cups flour

1 cup Crisco shortening

1 tsp salt

2-6 tsp water

Start by combining the flour, crisco, and salt in a bowl. * For apple pie I add an extra dash of salt. The salty pie crust contrasts well with the sweet apples.

Using a pastry/dough blender/cutter gradually add the water until the dough comes together and will roll out well.

Divide dough into 2 balls, place dough between 2 sheets of wax paper and roll out until the size of your pie pan. Gently place rolled dough into pie pan and repeat with the second dough ball and set aside to use as the top crust.

Apple Filling:

Apples

Butter

Cinnamon

Sugar

You can prep the apples by hand by peeling and slicing them or use an apple/peeler/corer/slicer.

You will need enough apples to pile them high within your pie pan. I start with about 8 various apples. I usually use a combination of Granny Smith, Gala, and Red Delicious. Place your prepared apples into a large bowl and add about 1/4 cup sugar and 2 Tablespoons cinnamon to the bowl. Stir well and take a taste. You can add more sugar and cinnamon depending on your taste.

Pile the apples into your pan with the bottom crust. I like them about 8 inches high as they will cook down.

Add 3 to 4 pats of butter on top of the apples. Place your top crust over the pile of apples. Crimp your 2 crusts together. I use the back of a fork to crimp them all together consistently.

Make a few vent slits in the top crust with your fork or a knife. Sprinkle sugar and cinnamon on top.

Bake for about 1 hour at 375 degrees.

Enjoy with your choice of vanilla ice cream, whipped cream, or Uncle Charlie's favorite, cheddar cheese.