Classic Apple Pie

Instructions

1. Preheat oven to 400°F.
2. Starting with the crust- sift 2 cups of flour into a large mixing bowl.
3. Add the salt.
4. Stir.
5. Cut up the shortening and add to the flour mixture.
6. Using a pastry cutter, combine the flour/ shortening mixture until it is course crumbles.
7. Add in the water, 1 Tablespoon at a time.
8. After adding 5 Tablespoons of water, add only additional water if the dough is not sticking together. (You want a nice ball, not too sticky and not too dry. This takes a little practice.)
9. Divide dough ball into 2 balls.
10. Take one of the dough balls and roll out to the desired size (see video on tips for this). You want the dough thin 1/8 inch thick.
11. Carefully move 1 sheet of dough to pie pan and using hands get the dough into the corners and trim as needed.
12. Now, take the second dough ball and roll to desired size and set aside.
13. Moving onto the apples- clean and peel apples. (Peeling is much easier with the peeling tool shown in the video found on Amazon here: )
14. Once your apples are peeled, cored and sliced place in a mixing bowl.
15. Sprinkle sugar, flour, cinnamon, nutmeg and salt over the apples.
16. Gentle mix apples with the mixture. You want them coated evenly.
17. Pour apples into the crusted pie pan you prepared earlier.
18. Top with the 2nd crust and pinch together the edges.
19. You will want to create some vents in the top crust, you can easily do this with a knife.
20. Bake in the hot oven for 50 minutes or until done (crust is cooked thoroughly).