Title: CHERIE'S APPLE PIE

Ingredients:

For a two crust (top and bottom) nine inch pie

For pastry

Two cups flour

One teaspoon salt

Two-thirds cup shortening

Six (plus or minus) tablespoons water

For filling

Six 'Granny Smith' apples (tart apples)

Three quarters cup (plus) sugar

Two tablespoons flour

One teaspoon cinnamon

Pinch of salt

Two tablespoons butter

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Directions:

There is a saying "the proof of the pudding is in the tasting". In much the same way, the proof of the pie is usually in the crust. So follow the directions for crust preparation carefully.

Combine the flour and salt. Blend in about half of the shortening with a fork (or pastry-blender if so equipped) until the pastry is granular. Slowly blend in the rest of the shortening until the pastry is the consistency of small pebbles. Separate the pastry mixture into about six small portions (just pull each portion to a side of the bowl). Sprinkle about one tablespoon of the water over one portion of the mixture, toss lightly with a fork and then push back to the side of the bowl. Repeat this procedure on the other portions. When finished, pickup all the portions of dough and form into a ball. For a two crust pie, divide the dough ball in half and, on a counter or board which is lightly floured, roll out the bottom crust until it's about 1/8 inch thick. (In rolling the dough, work from the middle to the outside using light, but firm, strokes.) Lay the finished crust over the rolling pin and lay it on the bottom of a nine inch pie dish.

Mix the sugar, flour, and spices and combine with the apples which have been pared and thinly sliced. Layer the apple mixture onto the bottom pastry crust dotting with butter as each layer is established. Put in a hot (400 degrees F.) oven and bake for about fifty minutes or until done.

This pastry recipe can be used for other fruit pies as well. For a quick (but not as good) apple pie use about two cans of apple pie filling in place of fresh apples.