Portions: 8 Serving size: 1/8 of pie
6 cups apples, sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons butter
2-2/3 cups all-purpose white flour
1 cup shortening
6 tablespoons water, cold
Preheat oven to 425° F.
In a large bowl, combine apples, sugar and cinnamon. Cover and set aside.
In a separate large bowl, cut shortening into flour using a pastry blender. Add water, 1 tablespoon at a time and mix until dough forms into a ball. If it does not, use hands to form a ball.
Divide dough in half and roll out one piece, using a rolling pin and additional flour as needed. Place in a 9″ pie pan.
Stir apple pie filling and pour into pie shell.
Using 1 tablespoon pats, place butter all around pie filling, evenly dispersed.
Roll out the other 1/2 of dough. Place on top of apple pie filling, making sure edges of pie are covered.
Using a sharp knife, make four 1” cuts around the top of the pie crust for air to escape while baking.
Place pie in oven on a jellyroll pan to catch juice from pie while baking.
Bake for 50 to 60 minutes until crust is golden brown.