CRUST
(for one 2-crust pie, or two crumble-top pies)

Stir together:

2 C. flour
1 t. salt

Cut into the above with a pastry blender or fingers:
3/4 C. butter

– Sprinkle dough with 4 T. ice water, tossing with a fork. If necessary, add 1t – 1T more ice water.
– Gather into a ball  and divide into two, roll out on a lightly flour pastry cloth using a roller ‘stocking’.
-Fold into fourths and unfold into a 9″ pastry pan, careful not to stretch.

DOUBLE CRUST FILLING

2 T. flour
1 C. sugar
1 t. cinnamon

-Mix ingredients and toss with enough cored, peeled and thinly sliced apples to generously fill a 9″ pan. Place in pastry-lines pan and dot with 1 1/2- 2 T. butter and top with remaining crust. Decorate and seal edges as desired. (Granny smith apples suggested)

CRUMB TOP FILLING

1/2 C. sugar
1 t. cinnamon

-Toss with apples, put in crust-lined pan and top with crumb topping:

1 C. flour
3/4 C. sugar
1 stick (1/2 cup) butter- cut in

-Bake in preheated oven at 450° for 10 minutes, then reduce heat to 350° and bake until done (35- 45 minutes).

~~~recipe from Grandma Szobody~~~