Apple Pie

Cut apples-enough to heap in pie shell 6 to 8

2 c. sugar for Granny Smith apples less for sweeter apples

dash of cinnamon

1/3 c. flour mixed with sugar 

6 Tbs. butter                                                                          

Put apples in shell at the last minute(so the crust will not get soggy).

Add sugar, cinnamon and flour. Put top crust on apples and crimp edges.

Bake at 450 for 10 in a preheated oven then about 50 minutes at 350.

Check at about 35 minutes to make sure that the crust is not burning.

Cover with foil to keep it from burning.

 Pie Crust

2 cups plain flour

½ cup shortening

½  t. salt

¼ cup cold water

Mix flour and salt . Cut shortening into flour with pastry blender or two knives. Gradually add ice water, a little at a time, using just enough to make it hold together. The less water, the tenderer the pastry. Knead two or three times to make a ball. Chill for 20 minutes. Kneed lightly on floured board. Roll thin. Place dough loosely in pan and pat over surface to eliminate any air pockets. Cut edge ½ -inch larger than pan. Turn under so folded edge is even with rim of pan. Flute edge. Prick pastry with fork. Bake at 450 for 12 to 15 minutes. Makes two 8-inch pie shells or one double-crust pie.

For My Friends in Brazil: Our flours are different. While I was there it didn't occur to me but I think maybe you should use more fat(shortening) in this recipe. Remember when we were making the crust I said it was taking a lot of water. Try the extra shortening if it doesn't make the crust lighter let me know and I will try to find out what to do.