Apple Crumb Pie - Linda Jackson

Pie Crust:

2 1/2 cups flour
1 cup shortening
1/2 tsp salt
Mix these 3 ingredients together with a pastry blender or two knives until mixture is crumbly

Mix together: 1 egg slightly beaten, 1/4 cup cold water, and 1 Tbsp. vinegar. Add all at once to the flour mixture and stir with a fork until all is moistened. Divide dough into 3 balls. Roll out each ball on a generously floured surface. Sprinkle a little flour on the dough as well and on the rolling pin. The secret to good pie crusts is to roll out paper thin. Place in 9 inch pie pan. Cut dough off around edge of pie pan and flute edges. If you will be cooking the crust before adding the filling, poke the crust with fork in several places and bake at 425 degrees until lightly browned.

Apple Crumb Pie:

5-7 tart apples
1/2 cup sugar mixed with 3/4 tsp cinnamon

With pastry blender mix until crumbly:
1/3 C. sugar
3/4 cup flour
6 Tbsp. butter (not softened).

1 9-inch unbaked pastry shell

Pare and core apples. Cut in slices. Arrange in pastry shell. (apples should be heaping because they shrink down when cooked). Sprinkle sugar/cinnamon mixture on top of apples. Then top with sugar/flour/butter mixture. Bake at 400 degrees for 35-40 minutes or until done. Let set 1/2 hour before serving.