DOUBLE-FLAKY APPLE PIE

FOR THE CRUST:
2 cups sifted flour
1 teaspoon salt
3/4 cup Crisco Vegetable Shortening
1/4 cup water
FOR THE APPLE PIE FILLING:
6 large cooking apples
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter or margarine

Combine 2 cups flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform (mixture should be fairly coarse). Sprinkle with water, a tablespoon at a time; toss lightly with fork. When all water has been added, work dough into a firm ball.

Divide dough into 2 parts and press into flat circles with smooth edges. On a lightly floured board or pastry cloth, roll bottom crust to a circle 1/8 inch thick and 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate.

Pare, core, and slice apples; place in pastry-lined plate.

Combine sugar, 2 tablespoons flour, and cinnamon; sprinkle over apples. Dot with butter.

Moisten rim of crust with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of plate. Fold top edge under bottom crust and flute. Prick top crust.

Bake at 400 degrees F for 30 to 40 minutes or until apples are tender and crust is golden brown.

Makes 1 pie
From: Recipelink.com
Adapted from source: Crisco Vegetable Shortening Can Label