FILLING:

10 c. peeled, sliced apples
2 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. flour

Mix well in large bowl.

CRUST:

6 c. flour
2 tsp. salt
2 c. vegetable shortening
3/4 c. cold water

Cut shortening in flour and salt, mix until mixture is the size of peas. Add water. Stir with fork until it holds its shape. Use slightly more than 1/2 of dough for under crust.

Roll into oblong shape to fit large 11 x 17 inch cookie sheet with 1 inch side. Fit crust into pan and arrange apples into bottom crust. Cover with top crust. Bake in preheated oven at 425 degrees for 15 minutes, then at 325 degrees for 45 minutes or until apples are done, crust is golden brown.

FROSTING:

1 c. powdered sugar
2 tbsp. milk or water
1 tsp. vanilla

Mix well, spread on crust.