Mom's Apple Pie

Pie Crust - for 2 crust pie

1 cup shortening

2 cups flour

1 teaspoon salt

1/3 cup milk

1 tablespoon vinegar

Mix flour, shortening and salt until crumbly. A pastry blender works well for this. Mix milk and vinegar and add to flour mixture. Mix with a fork just until ingredients hold together. The less you handle the dough, the lighter and flakier the crust will be.

With your hands, gently press the dough into two equal balls. If it is too soft to handle, wrap in wax paper and refrigerate for 30 minutes, or until firm again. Roll the balls out on a lightly floured surface. Lay one carefully in a pie pan and save the second for the top.

Apple Pie:

From Department of Agriculture "Family Fare" 1970

5 cups pared, sliced tart apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 tablespoon butter, if desired
pastry for a 2-crust 8 inch pie

Prepare unbaked pastry. Mix dry ingredients lightly with apples in a bowl. Put filling into a pastry lined pie plate. Dot with butter, if desired. Top with second crust. Make a few decorative slices.  Bake at 400 degrees for 40 to 60 minutes, or until filling bubbles and the crust is golden brown.

Note:

If the apples are sweet, decrease the sugar.

Yield: 1 pie

Jessica Webster  -Ann Arbor News