Mom's Apple Pie

I don't know why I have never posted the recipe for my mom's apple pie. Perhaps because I seldom take the time to make my own pie crust which is the most important part of this recipe. This recipe was my mom's signature dish. People would always ask her to bring an apple pie to any gathering. It was our dessert at every Thanksgiving and Christmas celebration. She taught me to make this pie when I was in my teen years. As I make it now, I can hear her instructing me - "Make sure you fluff the shortening into the flour. Don't smash it"  And "Roll the dough lightly. Don't press the rolling pin down."  Each of these little hints contributes to an unbelievably flaky crust and sweet apple filling.
Sweet memories with every bite. This is my comfort food.

Ingredients

For the Pie Crust:
1 cup Crisco shortening
1 cup water with ice
2 1/2 cups all purpose flour
1 tsp. salt

For the Pie:
4-5 cups Granny Smith apples, peeled, cored and sliced
2 tsp. cinnamon
3 Tablespoons lemon juice
1 1/2 cups sugar
1/3 cup butter

Instructions:

Place large bowl and pastry blender in the freezer. Measure shortening into one cup measure. Place in freezer. Allow everything to chill for at least 15 minutes.

Remove bowl and pastry blender from freezer. Combine flour and salt in bowl.  Add about 3/4 cup of shortening. Place remainder back in freezer. Cut shortening into flour mixture until it resembles cornmeal. Add rest of shortening and cut in until it is the size of peas.

Add cold water, about 1 Tablespoon at a time, and mix with fork. Keep adding water slowly in small amounts until it clings to the back of the fork in clumps. Dough will look chunky.

Form dough into two balls with your hands. It should hold together but not form a tight ball. Wrap in waxed paper and place in freezer while you prepare the apples.

Peel and slice 4 - 5 cups apples. Place in medium-sized bowl. Add sugar, cinnamon and lemon juice.
Preheat oven to 450 degrees.

Remove one ball of dough from freeze. Line counter with waxed paper. Tape corners to hold in place.
Flour your hands, the waxed paper and the rolling pin. Gently roll the dough to about 1/4 inch thickness. Roll lightly. Don't press down with the rolling pin.
Place dough in pie tin.
All apple mixture. Slice 1/3 cup butter and dot over the apples.
Roll out second ball of dough and place on top of apples. Pinch edges. Poke several holes in the top with a fork. It the dough was uneven and does not cover the pie completely, you can add patches of dough to ensure the apples are all covered.

Bake at 450 for 15 minutes. Lower temperature to 350 and bake an additional 45 minutes.
Allow to cool on wire rack.
This pie is best served warm.
And as my great grandmother always said, "Apple pie without cheese is like a kiss without a squeeze."  If you believe her, serve with a slice of cheddar cheese  :)