Inspired by a plethora of over-the-hill apples in the bottom of the crisper, and a quiet, slow Saturday in winter, we made this classic double crusted apple pie. No tricks, no ginger, no gluten-free ingredients, just simple apples, cinnamon and sugar in a flaky double crust straight from the side of the Crisco can from 25 years ago. Pie pastry is super quick to make in the food processor, but you can make it by hand as well. Just mix the dough ingredients with your hands or a pastry blender until the texture of coarse sand.
1. To prepare crust, place flour, salt and sugar in a food processor. Pulse. Add Crisco (or cold butter and lard (or all butter). Pulse 10-15 times or until mixutre is the texture of coarse sand. Gradually add water, pulsing until dough forms a ball. Remove from processor, flatten into a circle and cut into 2 pieces. Wrap each in wax paper and chill 30 minutes to an hour.
2. Preheat oven to 425F. Roll out both dough balls to 11 inches. Place one in bottom of 9-inch pie plate.
3. Combine apples, flour, sugar, cinnamon, salt and lemon juice. Mix gently. Place in prepared dough. Top with remiang dough, crimp edges. Place pie on a baking sheet. Bake 30 minutes. Reduce heat to 350F and bake 30 minutes longer or until juices are bubbly. Serves 8-10.
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