Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco shortening
Ice water

Filling:
1/2 to 1 cup all-purpose flour
6 to 7 cups apples
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions:

Preheat oven to 375°.

In a medium mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until it’s the texture of cornmeal.

Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened.  Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist.  Take care not to over mix.

Divide the dough in half and roll into a ball.  Roll 1 ball into a circle to fit a 9 to 10 inch pie plate . To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate.

In a medium bowl, make the filling by combining the apples with the brown and white sugar.  Add flour, cinnamon and continue mixing until they are well coated.

Add the apple filling into the pastry-lined pie plate.  Make sure the apple are lying flat.  Cut the butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle.  Place on top of the filling.  Trim off 1-inch beyond the edge of the pie plate.  Crimp the edges as desired.  Cut slits to allow steam to escape when baking.  Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over-browning.  Bake for 25 minutes.  Remove the foil and bake for another 20 to 25 minutes, or until golden brown.  Serve warm with vanilla ice cream .

Recipe courtesy Food Network .