Group A (Crust)
2 c AP flour
1 t salt
150 g shortening
5 T cold water
Group B (Pie Filling)
6 cups of apples, cored, peeled, and sliced
3/4 cups of white sugar
2 T brown sugar
3/4 t ground cinnamon
2 T AP flour
Group C (Crumb topping)
1/2 C AP flour
1/4 c sugar
1/4 c butter
To make the crust:
1. Mix the flour with the salt. Add the shortening and work the dry mixture into the shortening until you get a soft dough. Add 5 T of cold water and continue to knead for about 5 minutes by hand.
2. Roll out the dough with a rolling pin, lightly flouring the surface so that it doesn't stick too much to the surface. I used a pastry mat to help measure the circle and to place the crust into the pan. Pastry mats are really useful.
3. Press the crust to the side of the pan and then roll down the excess dough that's sticking off the sides of the pan. Then, use your fingers to make a curvy pattern around the perimeter of the crust.
4. To make the filling, mix all of ingredients B into a bowl and then place the filling into the pie crust.
5. Pre-heat the oven to 400 degrees F.
6. To make the crumb topping, mix the ingredients from Group C together with your hands until you form a crumbly dough. Before baking, sprinkle the topping over the pie mixture and bake for 50-60 minutes. (You can tell that the pie is done, if the bubbling liquid is slightly viscous)