Although this pie, wouldn't have been my first pick of favorite pies growing up, as I learned to make this from scratch, it made all the difference between a good pie and a great one. Fresh is always the way to go. Nothing beats the taste of that combination of apples, cinnamon, butter and the natural fresh flavors.
Because it was always hard to cut a pie, I decided to use a brownie pan one day, which is a little more shallow, 12x8x2, but it was easier, fed more and looked really nice to serve with the basket weave on top and didn't fall apart when we tried to take out the first piece.
So beginning with making a nice crust, you will need:
2 cups flour
1/2 tsp salt Mix
2/3 cups shortening Cut in
4 1/2 tbsp ice water Add
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Brush bottom of crust with 1 tbsp melted butter.
I like a thick crust so I double this recipe.
Now for the apples:
Peel, core and slice into thick wedges 8 baking apples.
In a bowl add
1/4 cup of flour
1 teaspoon lemon juice
2 teaspoons of cinnamon
1/4 cup of water
3/4 cups of sugar
Mix all together.
Roll 1/2 the dough out to fit your pan. Pour apples onto crust. Roll out remaining dough into strips and alternate making three to four rows long length and side ways. Dot with slices of butter and sprinkle with sugar. Bake at 375 until lightly browned and apples are soft. Cool down till warm, serve with whipped cream or ice cream.