9" Crust:
- 2 1/4 cups flour (280g)
- 1 tsp salt
- 3/4 cup shortening (170g butter)
- 1/3 cup cold water (80 ml)
9" pie filling:
- 6-7 cups pealed, sliced, pared apples ~ 1kg (10 medium or 8 large apples)
- 3/4-1 cup sugar mixed with 1 tsp. cinnamon (150-200g sugar)
For 8" pie use 1/2-3/4 cup sugar, 3/4 tsp. cinnamon, 4-5 cups apples, 1 Tbsp butter.
Mix flour & salt, set 1/4 cup asided. Cut shortening into the main amount of the flour mixture. Add water to reserved flour, then add to rest and mix.
If you chill this mixture, it'll require less flour to roll out. Handle dough as little as possible to keep it from getting tough.
Heat oven to 425F (218C) (Too hot, try 190C next time). Mix sugar/cinnamon lightly through apples. Heap up in pastry-lined pie pan. Dot with 1 1/2 tbsp. butter. Cover with top crust which has slits cut in it. Seal & flute. Cover edge with strip of al. foil to prevent excessive browning. Bake 50-60 min or until crust nicely browned and apples are cooked through (test with fork).