Apple Pie

Peel and slice 6 apples per pie.  We like to use an old-fashioned antique apple peeler and then a slicer/corer. They do most of the work. Place the apples in a bowl and sprinkle with cinnamon and nutmeg to taste.  Add sugar and mix.  

Linda's Pie Crust

Mix together 2 c. flour and a dash of salt.

Cut in 2/3 c. shortening or butter.

Check for correct amount of shortening before adding water by squeezing pastry between fingers. About half of the test mixture should turn darker showing the shortening.  

Add 1/4 c. cold water, a little at a time.  Crust should not be too dry and crumble nor should it be sticky.  Form into 2 1/2" balls.  Roll out on floured board. Carefully loosely fold into quarters. Set aside one for top crust and place the second one in the pie pan.

Add the apple mixture.  Add a pat of butter, cover with top crust, seal edges, and cut vents in top crust.  

Bake at 425 degrees for 10 minutes then at 350 degrees for 40 minutes.

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