Pretty Apple Pie
2 cups flour
1 teaspoon salt
2/3 cup + 2 tablespoons shortening
4 to 5 tablespoons ice cold water
1/2 cup unsalted butter
3 to 4 tablespoons flour
1/4 cup water (minus 1 tablespoon if using the vanilla below)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 heaping teaspoon cinnamon
1/4 to 1/2 teaspoon nutmeg
1 tablespoon vanilla (optional)
6 to 8 apples, peeled and thinly sliced
To make the crust, combine the flour and salt and then blend with the shortening and water using a pastry blender. Separate dough into 2 balls and refrigerate until ready to use.
To make the filling, melt the butter in a large saucepan and stir in flour to make a roux. Add remaining ingredients and let apples cook in sauce while you get the crust ready to put in the pie pan and until they are tender.
Roll out the crust and place in a 9-inch pie pan. Pour filling into crust and then top with second rolled out crust and then crimp the edges together and cut some "vents" in the top of the crust. Bake at 350 degrees for 40 to 45 minutes or until a nice golden brown and the filling is bubbling. Serve warm with vanilla ice cream.
TIP: Make your ice cold water by actually adding ice cubes to it before you add it to the recipe! Also, if you want a little thicker pie crust, try 1-1/2ing or even doubling the recipe. Any leftover dough can be used to make cute little decorative cut-outs like the leaves on my pie above.
BONUS TIP: If for some reason the outside edges of your crust are getting too browned (or more than the rest of the pie), cover them with aluminum foil to prevent burning.