6 c. sliced, pared and cored apples
2 tbsp. cornstarch
3/4 c. sugar
1 tsp. cinnamon (may use a little more)
1 tbsp. butter
Pastry for a 9-inch pie

Summer Rambol, York, and Granny Smith are the best I have tried.

Mix sugar, cornstarch and cinnamon together. Pour over sliced apples and toss to coat. Set aside while making crust.

PIE CRUST:

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

Mix flour and salt together in a mixing bowl. Cut in shortening with pastry cutter until dough forms pea-sized pieces. (I usually cut it in a little longer to get a layered crust.)

Sprinkle dough with ice water 1 tablespoon at a time, tossing dough with a fork until moist enough to roll. Try not to over handle dough. Form into 2 balls. Place dough on floured wax paper. Flatten dough with hands.

Use side of hand to flatten, crisscross fashion. Cover with waxed paper and roll to fit pie pan. Place apples with sugar mixture and any juice into pie shell. Dot with 1 tablespoon butter. Roll second ball and cover apples. Flute edges of the crusts together.

Rub a little skim milk on top of pie crust for browning. Pierce several places with fork. Bake at 425 degrees for 50 minutes.