My Apple Pie Recipe

Pie Crust:
1 C. flour
½ t. salt
1/3 C. butter,lard, or shortening
2 T. water

• Put flour, salt, and butter in a tupperware container.

• Put lid on tightly and shake until crumbly.

• Add water and shake again until lump is formed.

• Roll out. Fold into quarters and transfer to the pie pan.



Filling:
5 apples, peeled, cored, and sliced(I use Granny Smith apples and I slice them thin)
¾ C. sugar
2 Tbls. flour
¼ tsp. nutmeg
1 tsp. cinnamon

• Mix flour, sugar, and spices together.



Crumb Topping:
1 ½ C. flour
1 C. brown sugar
½ C. butter
1 tsp. cinnamon

• Mix together with pastry cutter until crumbly.

• Layer apples in prepared piecrust(if you do it right you can get more apples in the pie than if you just dump them in), sprinkling with sugar mixture as you go.

• Top with the crump topping(crumb topping is a lot easier to do than a regular topping. Yummier, too.)

• Bake at 425 F for 50 minutes.

• Cover with foil and bake for another 10 minutes.