This is my late mother's recipe for apple pie made with her ice water pie crust.
CRUST:
2 cups all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
7 to 8 tbsp ice water
Add salt to flour. Cut shortening into the flour mixture using a pastry cutter or two knives. Add ice water gradually until the dough reaches an easy to roll consistency. Form dough into two balls for 2 crusts and roll out on a floured surface.
FILLING:
3/4 cup sugar
1 tsp cinnamon
1 tbsp cornstarch
6 cups sliced apples
1 tbsp lemon juice
1 tbsp butter
Mix the sugar, cinnamon, and cornstarch together. Toss with the sliced apples and lemon juice. Line a pie plate with one of the crusts; trim edges. Place the apple mixture into the prepared pie plate and dot with the butter. Top with a second crust, seal and crimp edges. Cut air vents in the top crust.
Bake at 425 degrees for 15 minutes. Lower heat to 375 and continue cooking 30-35 minutes until lightly browned and pie is bubbly. Place a pie shield or folds of aluminum foil over the edges to keep from over browning.
