CRUST:

2 c. all purpose flour
1 tsp. self rising flour
2/3 c. Crisco
7 tbsp. ice cold water

Mix all the dry ingredients for the crust together in a bowl. Cut in Crisco with pastry whisk or large fork until the mixture forms small clumps. Mix in the water until the dough forms one large ball. If time permits, wrap the dough in plastic wrap and place in refrigerator for 30 minutes.

FILLING:

4 lg. or 6 med. or 8 small apples
1/2 c. granulated sugar
1/2 c. brown sugar
1 tbsp. flour
1 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. butter

Mix all the dry ingredients for the filling together in a large tupperware bowl. Peel and slice the apples. Add them to the dry mixture. Place the lid on the bowl and shake it vigorously. This will evenly coat the apples with the dry mixture.

Divide the crust dough in half. Roll out the bottom crust, leave the extra crust hanging over the edge of the pie dish. Add the filling. Place slices of butter on top of the apples. Roll out the top crust. Place it on top of the pie.

Trim the edges of the crust. Using a fork, seal the top crust to the bottom crust by gently pressing the fork around the edge of the pie. Carefully cut about 5 slits in the top crust. Wrap the edges of pie with a strip of foil. Place the pie in a 375 degree oven for 45 minutes.