9 inch pie crust
2 c. flour
2/3 c. Crisco shortening
1/3 c. ice water

FILLING:

3 lbs. apples, Mcintosh preferred
1/4 c. sugar
2 tbsp. flour
1 tbsp. cinnamon

MAKING THE CRUST: Using a fork, cut in the shortening to the flour, 1/3 at a time until the mixture resembles coarse meal. Add the water, a little at a time, to 1/4 of the flour mixture. Push the dough to the side of the bowl and repeat with the other quarter until all sections are done. Press the dough gently into a ball.

ROLLING THE CRUST: Divide the dough in half. Flatten one half with the ball of your hand on a lightly floured board or counter and sprinkle the top with a little flour. Using a rolling pin, start in the center and roll lightly in all directions. Roll until you have a round piece 2 inches greater in diameter then the pie pan you plan to use. Gently lift the crust and place it in the pan and pat it into all the edges. Trim the extra dough so that it is about 1 inch larger than the pie pan.

NOTE: To make it easier to lift the dough from the board, you can place a piece of waxed paper on the board, flatten the dough on the paper and place another piece of waxed paper on top of the dough and roll it out. Then, remove the top piece of waxed paper and pick up the bottom paper and dough, turn it upside down into the pie tin and remove the other piece of paper. Pat and trim as before.

FILLING THE PIE: Peel, core and slice the apples and place in bowl. In a separate bowl, mix the sugar, flour and cinnamon together. Toss the mixture with the apples and place in the pie shell. Dot with butter and sprinkle with 2 tablespoons lemon juice.

FINISHING THE PIE: Roll out the second crust just like the first. Trim the dough so that the dough for both crusts extends about 1 inch. Press the top and bottom crusts together, tucking the top one over the bottom one to make a thick edge. Crimp the edges with the tine of a fork or flute them with your fingers.

To flute the edges, build up the dough about 3/4 inches, then using your 2 forefingers, press and pleat to make a stand-up, scalloped edge. Slit the top of the crust with a knife to allow steam to escape.

BAKING: Preheat the oven to 425 degrees and put the pie on the bottom rack for 15 minutes, turn the oven down to 350 degrees and move the pie to the top rack and bake for 45 minutes until the crust is golden and the apples are tender.