Categories: Dessert

Ingredients

• Crust:
• 2 cups flour
• 1 tsp. salt
• 3/4 cup Crisco
• 4-5 tbsp. ice water
• Filling:
• 6-7 cups tart cooking apples, thinly sliced, peeled
• 1 cup sugar
• 1 tsp. cinnamon
• 4 tbsp. flour
• dash salt
• 2 tbsp. margarine

Directions

1. Crust:

2. Sift flour with salt.

3. Cut in Crisco with pastry cutter until coarse.

4. Sprinkle in ice water, 1 tbsp. at a time, tossing lightly with fork after each addition and pushing dampened portion to side; sprinkle only dry portion remaining.

5. Shape into ball.

6. Wrap in wax paper and refrigerate until ready to use.

7. Filling:

8. Roll out half of pastry on floured surface in to 11" pie plate; trim.

9. Refrigerate until ready to use.

10. Combine sugar, cinnamon, flour and salt.

11. Toss with apples.

12. Put in pastry-lined pie plate mounding high in center.

13. Dot with margarine.

14. Roll out remaining pastry in to 11" circle.

15. Adjust over pie; trim.

16. Make several slits.

17. Fold edge under bottom crust and crisp.

18. ke 45-50 minutes at 425.

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