Audrey McCrory’s Apple Pie
- 6–8 Granny Smith apples, pared, cored and thinly sliced (6 cups)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- Lots of cinnamon — 2 tablespoons or to your taste
- Dash of ground nutmeg
- 2 tablespoons butter
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- ⅔ cup shortening
- 5–7 tablespoons cold water
Prepare apples and sprinkle with lemon or orange juice to keep from turning brown. Drain off juice before putting apples in crust. Combine sugar, flour, spices, and dash of salt; mix with apples.
Line 9-inch pie plate with crust (see below). Fill crust with drained apple mixture; dot with butter.
Adjust top crust over apples (roll crust over rolling pin and unroll over apples), seal edges, cut slits to allow for escape of steam. Sprinkle with sugar.
Bake at 400 degrees for 50 minutes or until done.
Sift flour and salt together; cut in shortening with pastry blender or 2 knives until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of mixture. Gently toss with fork, push to side of bowl. Repeat until all is moistened. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge until ⅛ thick.