Reb's Apple Pie

 Reb’s APPLE PIE

8-10 apples, Granny Smith, Honeycrisp, Golden Delicious, or a combo of all.

1 cup sugar

1 tsp. Cinnamon

1 tsp. nutmeg

¼ cup flour, heaping

Stir dry ingredients in bowl until smoothed. Pour over peeled, cored, and cut apples. 

Crust: 

 

4 cups flour

1 tbsp sugar

2 tsp. Salt

1 ¾ c shortening

1 egg

1 tbsp. cider vinegar

½ c cold water

Mix flour, sugar and salt together. Cut in shortening with a pastry knife. In a separate bowl, mix in egg, water and vinegar. Gradually add to the flour mixture, tossing lightly with a fork until moistened. Press carefully into a ball and divide it into 4-5 smaller balls. Do not handle the crust too much. Only roll it out one time and pink together any imperfections. This dough refrigerates and freezes well. 

Bake pie at 400* for 45-60 minutes. Place foil around fluted edge to keep from burning.