To me, more than any other dessert, homemade apple pie is the one that deserves the hour and a half of work that goes into it. I make my dad’s recipe. Here it is.
5 large Granny Smith apples, peeled and chopped
1 cup sugar
1 TBSP cinnamon
2 TBSP flour
Mix together and set aside.
DOUBLE PIE CRUST
2 2/3 cups All Purpose Flour
1 teaspoon salt
1 cup well-chilled All-Vegetable Shortening
6 to 10 tablespoons ice cold water
Put flour and salt in medium mixing bowl.
Cut in chilled shortening cubes into flour mixture, using a pastry blender or a fork, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Divide dough in two for double crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
Roll dough (larger ball first) from center outward with steady pressure on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
Roll out second crust and place it gently over the top of the pie. Crimp endges together well. Brush with egg was (1 egg, 2 TBSP of water) and sprinkle with sugar.
Bake at 375° for 70 minutes. Check crust halfay through, if it is browning too quickly, cover with foil.