Apple Pie

Pioneer Woman calls it a rustic pie but I have seen elsewhere it is called a tart. Name? No matter. It just is yummy.

Pie crust

3 cups all purpose flour
1 tsp salt

11/2 cups shortening (I use butter crisco)

1 egg

5 Tablespoons cold water

1 Tablespoon distilled white vinegar

Filling


5 Peeled and sliced Granny Smith apples
2 TB all purpose flour
Juice of 1/2 lemon

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 tsp salt

6 TB butter

Let's start with the crust. This will make 2 piecrusts.

Combine the flour and salt in a large bowl. Add the shortening. Gradually work into the flour using a pastry cutter. This should take 3-4 minutes. Lightly beat the egg and add it to the mixture. Next add the water and vinegar. Stir with a spoon until combined. Remove 1/2 the dough and place in large ziploc. Flatten with rolling pin. Do the same with the other 1/2. Place in the freezer. When ready to use, take dough out and let sit for 20 minutes. I usually flour the surface before rolling out. Roll out starting at the center until desired shape and thickness.

Preheat oven to375

Now skip to the filling

In a large bowl mix everything together except butter. Spread apple mixture on top of crust and fold up the edges. Dot the top with the butter. Bake for 30 to 40 minutes. It is so good that Eric chose this for Father's Day.

Recipe from the pioneer woman cookbook. No need for any changes. Enjoy!