CRUST:

2 c. sifted flour
1 tsp. salt
3/4 c. Crisco
1/4 c. water

FILLING:

6 lg. cooking apples
3/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1 tbsp. butter

To make a flaky double crust: combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture in 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 and add apple pie filling (see below), 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 for 30 to 40 minutes or until apples are tender and crust is golden brown.

For filling: Pare, core, and slice apples; place in pastry lined plate. Combine sugar, flour and cinnamon; sprinkle over apples. Dot with butter.