Dixie's Apple Pie
Preheat oven to 425 F
4 cups chopped apples
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
-sprinkle with cinnamon
(I loosely followed Joy of Cooking's recipe for this, here is what I did):
3/4 cup shortening
2 1/2 cups flour
1 1/2 tsp kosher salt
1/2 of the shortening,
-crumble it up with your fingers until it is a little coarser than cornmeal
the rest of the shortening
3 Tbsp Country Crock (or other butter or spread)
-slice through it with two knives until there are no pieces of shortening any bigger than large peas
6 Tbsp ice water
-knead it until it comes together.
If you have to, add a tiny bit more water (if it is too crumbly) or flour (if it is too wet).
Tear dough into two equal pieces.
Roll first ball of dough out to about a 1/8" thick circle.
Put it into a greased pie pan.
Pierce the dough in several places with a fork.
Put the filling into the pan.
Break up 1/4 cup of butter or spread and scatter it over the apples.
Roll out the other half of the dough into about a 1/8" thick circle.
Place this dough on top of the apples, and trim the excess.
Pinch the edges to seal in the filling.
Cut slits and/or use a cookie cutter to make airholes in the top of the pie.
Butter the top of the pie, then lighly sprinkle it with sugar and cinnamon.
Place pie in oven at 425 F for 15 minutes.
Then turn down the heat to 375 F and bake for another 30-45 minutes or until golden.