Apple pie has always been a fall favorite, and fortunately it's not all that difficult to make.
Preheat oven to 425
Filling
6 cups (about 7-8) apple sliced (Spies, Rome, and Empire apples work best)
3/4 sugar
1/4 cup flour
1 tsp nutmeg
2 tsp cinnamon
Peel apples, core and slice. Put in large bowl. In separate bowl combine sugar, flour, nutmeg, and cinnamon. Pour onto apples, mix and set aside.
Cinnamon Crust
2 cups all purpose flour
2/3 + 2 tbs Crisco solid
1/2 tsp salt
1 tsp cinnamon
5-6 tablespoons cold water
Step 1. In large bowl combine flour and salt. Add crisco. Using a pastry blender, mix until pea sized particles form. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tablespoons can be added if necessary).
Step 2. Gather pastry in a bowl; divide in half; shape into flattened rounds on a clean, lightly floured pastry mat or counter top. Using a flour covered rolling pin, roll pastry 2 inches larger than inverted pie plate. Once desired size is rolled, place rolling pin on one side of the flattened round and roll part of the pastry up so that the pastry crust hangs about evenly on either side of the rolling pin, then unroll into pie pan.
Step 3. Press pastry firmly into pie pan.
Step 4. Pour filling into pastry lined pie plate. Repeat Step 2 with second ball of dough. Place upper crust on top of filling. Cut slits so steam can escape.
Step 5. Trim overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Step 6. Bake for 40-50 minutes. Be sure to remove foil during last 15 minutes of baking. Crust should be slightly brown and juice will begin to bubble through the slits in the top crust.
Allow to cool on a wire rack.
