Grandma’s Apple Pie

Ingredients

Filling

4 Macintosh apples

⅔ cup granulated sugar

1 teaspoon cinnamon

Everflaky Pie crust

4 cups all purpose flour

1 Tablespoon sugar

2 teaspoons salt

1 ¾ cup vegetable shortening (not refrigerated)

½ cup water

1 Tablespoon white vinegar

1 large egg

Directions

Pie Crust Part 1 (I use a Kitchenaid mixer)

Add all the dry ingredients (flour, sugar and sugar) and mix together

Add shortening, water, vinegar and egg and mix together well

Divide the dough into two, wrap in parchment paper separately and place into fridge for 30 to 40 minutes to chill. This will make rolling out the dough easier and less sticky.

Preheat oven to 400 degrees

Fruit Filling

(You can peel and remove the skins of the apples if you prefer)

On a cutting board cut the apples into four sections and remove the core and seeds.

Take each section and slice the apple so each slice is about ¼ inch thick

(Each slice should be approximately the same to ensure even baking)

Placed the sliced apples in a large bowl

Add the sugar and cinnamon, mix until fully combined

Set aside

Pie Crust Part 2

Spray pie pan with vegetable oil

Leave one portion of dough in the refrigerator while you work. Cover your work surface with parchment or wax paper and lightly flour. Roll out one portion of dough, until it is ⅛ inch. You want to make sure it is all even from the center to the edges.

Take the pie tin or plate and place it upside down on the larger dough. Then place one hand on the back of the pie plate and using your other hand to lift the dough from under the wax paper, carefully flip it back over and lightly press the dough into pan

Pour in the pie filling (But don’t overfill or else it will spill over during baking)

Now repeat step 1 with the other portion of dough from the refrigerator to make the top cover.

Keeping the dough on the wax paper, slowly place the top over the filling

Cut off excess dough around the edges

You can use the back of a fork to seal the edges

Decorate the top to your liking (You can use a knife to carve a small design in the top and create a vent for the steam to escape during baking. You can also cut out small leaves or other designs and lay them on top of the crust. Be creative!)

Place in oven for 50 to 60 minutes.

Check at 30 minutes. If the edges of the crust are turning brown faster, lightly cover edges with strips of tinfoil. Check regularly until top is a golden brown.

Remove from oven and allow to cool slightly on a cooling rack. You can serve pie warm or room temperature. Add a scoop of vanilla ice cream and enjoy!

Store leftover fruit pies in a refrigerator to prevent spoilage.