Frank's famous apple pie

For the filling you need:

5-7 apples

1 cup sugar

1 teaspoon cinnamon

1 dash nutmeg

1 dash salt

2 Tablespoons flour

Core and peel apples.

Cut into about bite size chunks.

Fold in gently sugar, cinnamon, nutmeg, salt and flour.

Set aside.

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For the crust you need:

2 cups all purpose flour

1 teaspoon salt

7/8 cup shortening

5-7 Tablespoons ice cold water ( I put a cup of water in the freezer just before I core the apples to assure that it is ice cold. If is too warm the dough will be too sticky to work.)

How to make the perfect crust:

Stir in salt to flour

Using pastry blender cut in shortening until pea size chunks are formed.

Add water One tablespoon at a time while stirring with a fork. Adding the water to the driest part of the mixture

Gently knead dough and separate into two equal size balls

Flatten ball into round pancake with palm about 8 inches wide. Try to keep round and even and don’t handle too much to warm the dough.

Patiently roll out dough on a four dusted board using a flour dusted rolling pin. Always roll from the center out.

When done, carefully fold the dough in half and place into pie pan. Add apple mixture and repeat the rolling process for the top. Fold the dough in half and place on top of apple mixture.

Fold the top of the crust over the bottom.

Create the fluted edge by pinching your thumb and forefinger of one hand and forefinger of the other.

Cut a few small slits in top of pie to let steam escape.

Sprinkle with sugar.

Cover fluted edge with foil to avoid over browning during baking.

Bake at 400 degrees for 50-60 minutes until top is golden brown and mixture is bubbling.

CRUST TIPS :

Use enough flour to keep thing from sticking, but remember, too much flour will make the crust tough.

If the mixture is too sticky to roll, add some flour before attempting to roll it.

Another thing to try is to chill the dough before rolling to avoid sticking.

You can patch the bottom crust, the top crust should be perfect.

Late Night Karen's Optional Crumb Topping: (Only make the bottom crust above)
     2/3 cup shortening (I used Crisco Butter Shortening Sticks)
     1    cup all purpose flour
     1/3 cup white sugar
     1/3 cup  brown sugar
     1/2 cup  finely chopped walnuts (not finely ground, but not coarse either)

  With a pastry blender or two knives, cut the shortening into the other dry
ingredients until well blended and you have crumbs.  Some will be big, some
quite fine.  This is an approximation.  You may need to add some flour if
it's too pasty, some more shortening (or cold butter) if it's too dry.  Also
taste for sweetness...I like my crumbs pretty sweet.