Apples of Mooser’s Eye Pie

Crust Items: 2 cups shifted flour, 1 tsp. salt, ¾ cup shortening and 4 Tbsp. Water.
Mix flour and salt in large bowl. Add shortening and use pastry blender or 2 knives to cut shortening into the flour until the mixture is uniform and very fine. Sprinkle water over mixture and blend until all sticks together (do not over mix). Place dough on wax paper and use the wax paper to mold the dough into a small loaf. Wrap in the wax paper and refrigerate while preparing the filling.
Apple Filling Items: 6 large cooking apples, 1 cup sugar, 1 tsp cinnamon, 2 Tbsp flour, and 1 Tbsp butter or margarine.
Mix sugar, cinnamon and flour in bowl and set aside. Peel and quarter apples and slice into large bowl. Sprinkle portions of the sugar mixture over apples in layers. Stir to coat evenly.

Remove dough from refrigerator.
Cut dough into two portions.
On floured cutting (or pastry sheet) roll one portion into a circle (turn pastry over and flour board as needed to prevent sticking).
Continue rolling until dough is larger than size of pie pan.
Fold dough in half and lay on half of pie pan and then open dough to extend over the edge of pan (trim excess).
Pour apples onto pie crust.
Place slivers of butter over the apples.
Roll out the second portion of dough as the first until you have the circle of dough large enough.
Before placing it on top of the pie, dab water over the edge of the bottom crust (this will seal the two crusts together). Now you’re ready to place the top crust on the pie.
Trim the top crust to the same size as the bottom crust.
Press the edges together lightly with a fork.
Using the fork, prick the top crust in several spots to let the steam out when it bakes.
You can also dab milk on the crust to give a nice golden finish to your pie.
Bake at 400 degrees for 20 minutes and then reduce heat to 375 degrees for approx. 40 more minutes or until nicely browned.

Courtesy of Emma