9 inch double crust
1 pie tin
2 c. all purpose flour
1 tsp. salt
2/3 c. shortening
5 to 8 tsp. water

Preheat oven to 350 degrees. Combine flour and salt, cut in shortening with pastry blender until dough looks like peas. Add enough water to hold dough together. Make 2 balls out of the dough. Roll out on well floured surface with a floured rolling pin. Put one crust in pie tin, trim dough edges equal to the pie tin edge. (Or use prepared Pillsbury pie crust).

APPLE FILLING:

8 c. peeled sliced apples
1 c. sugar
1 tbsp. cinnamon
1 tbsp. butter
1 tbsp. flour
Raisins, optional

Combine apples, sugar, cinnamon, flour and salt, mix lightly. Put in pie tin. Sprinkle more cinnamon on top of apple mixture. Dot with butter cover with remaining pie crust. Seal edges and flute. Put slits in the crust top. Bake for 50 to 45 minutes to 1 hour depending on how brown you like the crust.

P.S. If you peel apples ahead of time. Put in a bowl with water and lemon so they don't turn brown.