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Ingredients:

CRUST FOR 6″ PIE

1 cup regular flour

1/2 cup shortening, ( Crisco, not butter or oil) needs to be kept cool

1/2 teaspoon salt

FILLING:

2 good size cooking apples (Granny Smith or other favorite) peeled, cored, sliced

3/4 cup sugar

“Scant” cup flour (just under a cup)

Shake of cinnamon

Preparation:

Crust:

Using a fork or pastry blender, gradually work the shortening into the flour until it resembles pea size clumps

Add: 3 tablespoons water…mix in carefully

Form in ball and cut in half

Roll 1 ball on floured board/counter in circle for bottom crust, it must extend over edge of the skillet.

Filling:

Mix well, pour into the 6″ iron skillet, mounding apples in the middle

Roll top crust larger than the skillet

Remove excess dough

Press sides of bottom and top crusts together to seal in juices

Finish edge and top as desired…include vent holes

Brush crust with milk, using pastry brush

Sprinkle top with cinnamon sugar

Bake at 400 degrees for 1 hour, no matter what size

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