Yvonne’s Apple Pie Recipe
Make one 9″ double-crusted apple pie (Quick and Easy Pie Crust)
2 cups (500 ml) All Purpose Flour
1tsp (5 ml) Salt
3\4 cup (175 ml) Crisco All-Vegetable Shortening, well chilled
4 – 8 tbsp (60 – 120 ml) iced cold water
Sift, then measure:
2 cups all-purpose flour
Resift it into a bowl with:
1 teaspoon salt
Blend flour and salt in medium mixing bowl. Cut 1/2 inch cubes of chilled shortening into the flour mixture with a pastry blender or two knives until the grain in it is the size of small peas.
Stir in, 1 tablespoon at a time:
4 tablespoon (60 ml) iced cold water
until the mixture holds together when you gather it into a ball
Divide dough into two, one ball slightly larger than the other. Flatten balls into 1/2 inch thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.
Remove dough from fridge and bring to room temperature.
Place larger disk of dough on slightly floured work surface, with floured rolling pin, roll dough outward from center into circle I inch wider than pie plate. Transfer dough into pie plate without stretching and trim evenly around plate. Fill unbaked pie crust according to recipe.
Roll top pie crust; lift onto filled pie. Trim dough to 3/4 inch overhang; fold top under bottom dough edge. Press edges together and flute. Cut slits in top crust. Bake according to pie recipe directions.
For Apple Pie
Peel core and cut into very thin pieces:
5 to 6 cups apples
Sprinkle bottom of pie crust with 1 tablespoon flour.
Layer sliced apples over bottom of pie plate.
Combine and sift over the apples:
1/2 to 2/3 cup white and/or brown sugar
1/8 teaspoon salt
1 tablespoon to 11/2 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Only very tart apples require larger amount of sugar. Only very juicy apples require larger amount of flour.
Dot apples with 11/2 tablespoon butter
If the apples lack flavor, sprinkle them with:
1tablespoon lemon juice
1/2 teaspoon grated lemon rind
Cover the pie with a pricked upper crust
Bake the pie in a 450 degree oven for 10 minutes. Reduce the heat to 350. Bake the pie until done from 45 minutes to 1 hour in all.
 Crisco all-Vegetable Shortening – No Fail Pastry Double-Crusted Pie
 References joy of cooking Irma S. Rombauer Marion Rombauer Becker McCelland and Stewart Ltd Edition