PASTRY 2 heaping cups all purpose flour 1⁄2 teaspoon salt 1⁄4 teaspoon baking powder 1 heaping cup of Crisco shortening 1 egg 1⁄4 cup ice cold water
FILLING 8 - cortland or spy or golden delicious apples (or mix them together) - peeled, cored and sliced 2/3 cup sugar 1 teaspoon cinnamon 1⁄4 salt 2 tablespoons flour
Preheat your oven to 425°
Using a fork/pastry blender, blend the flour, salt, baking powder and shorten- ing in a large bowl. Blend until course and thoroughly combined. Whisk the egg with the ice cold water slightly; add egg mix to flour with fork/pastry blender, without overworking the dough. Add a little flour to help form the dough into a ball. Divide it into two pieces, making sure one half is slightly l arger than the other. Wrap in plastic wrap, flatten and chill for at least 30 minutes, this will help make the pastry easier to roll.
Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. Lightly flour your hands, the rolling pin, your work surface and the dough. Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. Transfer the dough to the pie dish by folding it over, transfer with a floured spatula and unfold it in the dish.
Toss the apples with the sugar, cinnamon, salt and flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Crimp to seal the edges of the dough together. Poke a few vent holes into the top of the pie and bake at 425° for 15 minutes. Decrease temperature to 375° and bake for an additional 45 minutes, or until
the crust is golden and juices are bubbling.