The Best Apple Pie

FOR A 2-CRUST PIE:

2 C SIFTED ALL-PURPOSE FLOUR
1 TEAS. SALT
2/3 C SHORTENING
COLD WATER (ICE COLD)

SIFT FLOUR AND SALT TOGETHER.  CUT IN SHORTENING WITH PASTRY BLENDER UNTIL PIECES ARE THE SIZE OF SMALL PEAS.  SPRINKLE WITH ICE WATER 1 TABLESPOON AT A TIME…GENTLY TOSS AFTER EACH SPOON OF WATER WITH A FORK…DEPENDING ON HOW MUCH WATER IS IN THE FLOUR, YOU WILL NEED FROM 3 TO 7 TABLESPOONS OF WATER.  YOU WANT TO USE JUST ENOUGH TO LET YOU FORM INTO TWO BALLS WITHOUT BEING STICKY…I USUALLY STOP WHEN THERE IS STILL A LITTLE BIT OF FLOUR THAT IS STILL NOT MIXED IN (IT WILL COME TOGETHER WHEN YOU START ROLLING IT OUT).  KEEP IN MIND, LESS IS BETTER!
I ROLL IT OUT BETWEEN TWO PIECES OF SERAN WRAP (I LIKE THE EXTRA WIDE BEST), PEEL OFF THE TOP LAYER, INVERT INTO PIE PAN, AND REMOVE THE BOTTOM PIECE.
ADD FILLING, THEN TOP CRUST.  FOLD, ROLL AND/OR PINCH THE CRUST ALONG THE EDGE OF THE PAN TO SUIT YOUR TASTE…

FILLING:
6 TO 8 TART APPLES (GRANNY SMITH’S WORK WELL) PARED, CORED, AND THINLY SLICED (6 CUPS)
3/4 TO 1 CUP SUGAR
2 TABLESPOONS ALL-PURPOSE FLOUR (I USE ROUNDED SPOONFULS)
1/2 TO 1 TEASPOON GROUND CINNAMON
DASH OF GROUND NUTMEG (OR A FEW DASHES)
2 TABLESPOONS EARTH BALANCE VEGAN MARGARINE

COMBINE SUGAR, FLOUR, SPICES AND DASH OF SALT; MIX WITH APPLES.
SPOON INTO PIE PAN.  DOT WITH THE EARTH BALANCE.
ADD TOP CRUST & CUT SLITS OR DESIGN SO STEAM CAN ESCAPE
BAKE AT 400 DEG FOR 50 MINUTES OR UNTIL DONE.

RECIPE BY DAVID PHINNEY’S GRANDMOTHER