No one made apple pie like my great aunt, Jennie. Most of the time she'd skip making small pies and make trays and trays of apple squares...which was basically apple pie but made on baking sheets and cut into squares. She made pies up until she got very sick and was well into her 80's.
Luckily, her recipe was written down, although, I don't think anyone can amke pies like she could! I used her recipe and was very pleased with the result. The crust was flaky and the apples were tender and sweet with a hint of tartness.
2 1/2 Cups of flour, sifted
3/4 cup of shortening
5 tablespoons of cold water
1 teaspoon of salt
Sift the flour and salt together into a large bowl. With 2 forks, cut in half of the shortening until the shortening is incorporated into the flour and the mixture is "mealy".
Cut in the remaining shortening until the shortening is incorporated and forms small "beans".
Sprinkle the water onto the mixture, one tablespoon at a time. Incorporating the water thouroughly before adding the next tablespoon.
Form the dough into a ball, making sure not to over-handle the dough.
Roll out onto a well-floured surface.
8-10 apples (I used a mixture of rome, jonagold, golden delicicous, mcintosh, and fuji)
*The apples must be peeled, cored, and sliced very thin.*
The juice of 1 lemon
2/3 cup of sugar
2 tablespoons of cinnamon
Toss all of the ingredients in a bowl.
Assembling the pie:
Line the bottom of a pie plate with the rolled-out dough.
Fill the crust-lined pie plate with the apple mixture.
Dot with 2-3 teaspoons of butter.
Top with remaining pie crust.
Bake approximately 45 minutes at 350 degrees or until golden brown and filling is bubbly.