Recipe courtesy of Paula DiNardo

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Ingredients:

For the pie crust: (makes 2 crusts)

• 2 cups flour
• 2/3 cup crisco
• Sprinkle salt
• About 1/2 cup ice water

For the pie filling: (makes 1 pie)

• 3 lb macintosh apples
• 3 Tbsp minute tapioca
• Cinnamon
• Sugar
• Butter stick

 

Directions:

For the pie crust:

Put flour into a mixing bowl with the crisco. Using a pastry cutter or 2 knives, cut the crisco into the flour then add salt. Pour ice water in until desired consistancy. Mix until dough is formed. Do not handle dough too much. Divide into 2 balls. Wrap in plastic wrap and refrigerate until cold. Then roll out on flat surface.

For the pie filling:

Peel and thinly slice the apples then place apples in cold water immediately. Then sprinkle tapioca over the bottom pie crust in pan. Sprinkle cinnamon and place 1/2 the apple into the pan. Place 4-5 tabs of butter onto the apples then sprinkle with cinnamon & sugar. Then add the rest of the apples. Sprinkle with cinnamon and sugar. Then add 4-5 more tabs of butter. Then cover with the top pie crust. Pinch the edges shut, then brush with water & sprinkle sugar on top. Bake covered at 350 F for 30-45 minutes then uncovered until golden brown.