Main Ingredients:

5 cups flour

1 T brown sugar

1/4 t baking powder

1/2 T salt

2 C shortening

1 T vinegar

1 egg, beaten

Water

Cooking Preparation of the Recipe:

Mix dry ingredients together. Cut shortening into dry ingredients

until mixture is the consistency of coarse meal. Combine vinegar

and egg and add enough water to make one cup liquid. Add liquid to

dry ingredients and mix until dough forms a ball. Avoid overmixing;

once it sticks together, that's enough. Divide dough and pat out

with hands into desired shape on floured sheet of wax paper (lots

of flour!). Put another floured sheet on top (more flour!) and

smooth with rolling pin. Transfer to pie dish using the wax paper.

Yields five or six 9-inch crusts. Store unused dough (in rolled-out

crusts or in balls) in freezer, tightly wrapped.





Pastry for 2 crusts

6 to 9 Granny Smith apples, peeled, cored, and cut into chunks

1 T cornstarch

1/2 t salt

3 T butter, melted

1 t ground cinnamon

3 T sugar

1/3 C light corn syrup

1/2 C light brown sugar

3 T light corn syrup

2 T flour

2 T butter, softened



Fill pastry-lined pie pan with apples. I highly recommend using a

9- or 10-inch cast iron skillet or chicken fryer -- these make a

great crust. Combine next 6 ingredients and pour over apples. Cover

with top crust; a lattice works best as it allows plenty of steam

to escape.



Bake at 425 F for 30-45 minutes. Combine remaining ingredients

and spread over crust. Return to oven for 10 minutes or until

topping is bubbly.

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