2 2/3 c all-purpose flour
1 tsp salt
1 c butter, softened (not mushy soft, *just* soft)
1/2 c cold water
Mix together flour and salt. Cut butter into flour. Add 1 tbsp of water at a time until dough is moist enough to hold together (I’ve always used the entire amount, 1/2c perfect)
Shape into 2 balls, flatten somewhat into disc shapes. Refrigerate briefly if the butter has softened too much and the dough seems *too* soft and flimsy.
Roll out on floured surface. Roll to 1/8″ thickness Cut to 1 1/2″ larger than inverted pie pan. Gently roll the dough around rolling pin and transfer to the pie pan. Ease dough into bottom of pan.
Yield: 2 – 8 or 9 inch pie crusts, bottom only
Now, the apple filling:
6 apples (at least of 2 varieties for best results 😉 Try Grannies and Macs, or Grannies and Fuji..in other words..at least 2 grannies and whatever else you want…just NOT red delicious)
3/4 c sugar (or 1/4 c brown sugar and 1/4 c granulated sugar works great too)
1 tsp cinnamon
1/4 tsp salt
*you may also had 2 tbsp flour
Slice apples rather thinly. About 1/2″ Peel or not, your preference. I leave my peels on. Combine the dry ingredients. Toss apples in, stir around to coat.
Dump it all in your UNbaked pie shell. Top with your strips if you so choose. Or another full crust. Or .. ooo a streusel topping 😀
Bake at 400* F for 45 minutes or until apples are tender and crust is just browning.
Let stand at least 15 minutes before serving. The juices thicken up..this is where it’s beneficial to add the flour. Sometimes I do, sometimes I don’t. Sometimes it matters, sometimes it doesn’t LOL *shrug* that’s apples for ya