Apple Pie

Preheat oven to 450 degrees.

Crust

I'm not a crust person. I never have much luck with them. This recipe, though, seems to work for me.
2 2/3 cups flour
3/4 tsp salt
1 c Crisco
Cut shortening into flour until it resembles coarse crumbs.

Mix into a bowl
3 Tlbs beaten egg
3 tsp brown sugar
1 1/2 tsp vinegar
3 Tlbs cold water
Add liquid mixture to flour. Stir with fork until it forms a ball. Divide in half & roll. Makes 2-9" crusts. Although the recipe was designed for a top crust pie, I always make two pies anyway. I also always pre-bake my crusts.

Filling

5-6 large apples. I prefer Granny Smiths. Pippins are OK, too, but stay away from Red Delicious. Whatever you use, they should be tart and crisp.
1/2c sugar
1 tsp cinnamon
Peel, core and slice up apples. I have a gizmo that does this which makes this pie really easy. Mix up cinnamon and sugar, pour over apples and toss. Pile high in crust.

Topping

1/2c sugar
3/4c flour
1/4c butter
Cut ingredients together until it forms coarse crumbs. Pile on top of the apples.
Bake at 450 for 10 minutes. turn heat down to 350 and bake for at least another 35 minutes. It always seems to take a lot longer, but this is what I was told. Finished pie should be nice and bubbly, but apples shouldn't be over cooked. Test it with a fork. It gets best reviews when the apples still have some structure left.
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