(Serves 8 each)
Top & Bottom Crust:
2 cups all-purpose flour, sifted
1 tsp salt
2/3 cups + 1 tblsp shortening
4 tblsp water
Apple Filling:
7 cups sliced apples, 2 varieties
¾ cup fine white sugar
1 tsp cinnamon
1 + 1/3 tblsp butter
½ tblsp lemon juice, optional
One Crust Crumble Topping, optional:
½ cup butter
½ cup brown sugar
1 cup all-purpose flour
For the top & bottom crusts, mix together the flour and salt, then cut in the shortening. Now we sprinkle the water in as we mix with the other hand until all the water has been added. Now gather the dough together and press it into one big ball. If the dough is too soft let it rest in the fridge for 15 minutes covered in plastic wrap, otherwise, divide the dough in half (one for the top, one for the bottom, and roll out the top crust first. I put parchment paper down, place the dough half on it, place a second sheet of parchment to sandwich the dough and use a rolling pin or dowel to roll the dough into a 9" circle. set aside and do the same thing for the other half of the dough. You can leave the sheets of dough in the fridge until ready to put the pie together.
For the apple filling, peel the apples, cut them into quarters, then remove the core and slice them ¼ inch thick, if the apples are dry, sprinkle them with a little water.
Mix together the sugar and cinnamon, lightly toss in the apple slices and coat evenly with the sugar cinnamon mix. Let the apple slices sit, uncovered, for 30 minutes, mixing lightly after 15 minutes.
If your using the crumble topping, cream together the butter and sugar, then cut in the flour. Set aside.
Putting the pie together, Pre-heat the oven to 425 deg. F.
Take the bottom crust out of the fridge and remove one of the parchment paper sides, place into the pie tin or 8"-9" round baking dish, dough side down and carefully peel off the remaining parchment paper.
Add in the apple filling, dot the top of the filling with the butter, remove both parchment paper sides from the top crust and place the top over the filled pie bottom.
Crimp the sides of the bottom crust together with the top crust using your fore finger and thumb or a fork, making a pattern around the pie. Once the pie is crimped shut, using a knife, or fork cut into the top crust and make some steam escape slashes or holes, I'm sure if you search, their are internet sites devoted to making cool designs with holes and extra pieces of dough! Just search using "pie top designs".
Place the pie into the center of the oven, and it's always good practice to place underneath the pie rack a piece of tinfoil to catch any apple filling drips or spills while baking! Bake for 50 to 60 minutes.
If your using the crumble topping, sprinkle evenly across the top of the filled pie bottom, which is dotted with butter, then place center oven and bake 50-60 minutes.