CRUST

• 2 ½ cups all-purpose flour
• ½ tsp salt
• 1 ½ sticks cold, cubed butter
• 4 tbsp cold Crisco
• 4 tbsp ice water

Mix flour and salt together in a food processor. Quickly add butter and Crisco. Add ice water until just holds together. Divide dough into two pieces, one slightly larger than the other (top crust). Transfer to plastic wrap. Refrigerate at least 4 hours or overnight.

FILLING

• 6 cups Granny Smith apples, peeled and thickly sliced
• ½ cup sugar
• ¼ cup brown sugar
• ¾ tsp cinnamon
• ¼ cup all-purpose flour
• 1 tbsp lemon juice
• 1 tbsp butter

Preheat oven to 425 degrees.
Mix all ingredients together in a large bowl. Roll out crusts and line pie pan with smaller crust. Fill with apple mixture. Top with larger crust. Press seams together with fork or fingers. Make two "V" slits in center of top crust.

Bake in oven for 50 minutes to an hour until top and side crusts are nicely browned and you can see the apples definitely bubbling through slits. Remove from oven and cool. Serves 8-10.