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 .

Pumpkin and apple recipes seem to naturally come to mind in the fall.  I always like to make apple pie in a deep dish pie pan so you can squeeze a little extra fruit inside. Here’s an old-fashioned and very simple apple pie recipe:

• 6 cups apples (peeled, cored, and thinly sliced)
• 1 tsp. ground cinnamon
• 3/4 cup sugar
• 1 tablespoon butter
• 1 batch (for a 9 inch pie) of your favorite pie crust recipe

Prepare your favorite pie crust recipe and place the bottom crust in your pie pan.  Core, peel, and slice apples using an apple corer, and a paring knife or a mandolin slicer.  Mix cinnamon and sugar together and layer with the apples in the pie plate.  If your apples are too tart, just add a little more sugar.  Dot the top of the apples with butter, cover with top crust, pinch the edges of the crusts together, and make 3-4 tiny slits in the dough for venting.

If you have the extra time, and want to get fancy about it, you can also follow these directions for lattice top crust.

Bake at 450 F on the lowest rack of your oven for 10 minutes.  Then reduce temperature to 350 F and bake for an additional 35 minutes.

If you’re like me, you stress out every time you get the rolling pin out.  Here’s a  helpful video for rolling out pie crust.