Granny Smith apples are delicious and breakdown nicely when baked. They are always available and you don’t have to question which apple is it you need for pie while in the middle of the grocery store. They are trusty old standby baking apple.

PIE DOUGH

(Makes 2 generous crusts)

3 cups flour

½ teaspoon salt

¾ cup shortening butter or lard

½ cup cold water-perhaps more

In a bowl, combine flour and salt. Cut the fat into the flour using two butter knives or a pastry blender.  Be quick and use your hands lightly. Add the water and pull the dough together. You should be able to squeeze it into a ball without it crumbling. Add more water by small amounts until you can make a ball. Flatten into two discs; make one slightly larger than the other. Wrap and refrigerate for an hour.

APPLE PIE FILLING

6-7 Granny Smith apples, peeled, cored and sliced

1 lemon, juiced

¾ white sugar

¼ cup flour

½ teaspoon salt

2 teaspoons cinnamon

Nutmeg, allspice, cloves, mace-optional use only one ¼ teaspoon total of these spices

1-½ tablespoon butter, cut into pieces

1 egg white

Fancy sugar

Toss peeled apples with lemon juice to keep from turning. Add sugar, flour, salt, cinnamon and other spices if using. Toss. Roll bottom crust of pie. Pour apple filling into the pie. Dot with butter. Roll the top crust. Place over the filling. Tuck the top and bottom together, rolling it between the bottom crust and the rim of the pie pan. Flute decoratively. Cut slits in the lid to allow steam to escape during baking. Brush with egg white and sprinkle with sugar. Bake 50-60 minutes at 350 degrees. Allow to cool before cutting.