Instructions: Put the flour and salt in a bowl. Blend in all the shortening using a pastry blender or two knives. Work quickly so the cold shortening does not melt. It will form a crumbly mixture, with pea-size pieces.

Add the cold water and blend. Using a rolling pin, roll out half the dough on a floured board or counter.

Fold the rolled dough in half and place in a 9 inch pie pan. Unfold and press gently to cover the pan.

Cut off excess dough. Reserve second half of dough to roll and form pie top later.

Filling:
Slice apples into a bowl, then toss with the sugar, cinnamon and flour until apples are covered. Heap the apples in a pie shell. Dot with butter pats.

Roll out second half of dough. Moisten edge of bottom crust. Cover apples with top layer of dough and cut slits in top to let out steam.

Fold up excess pastry onto edge of pie. Press top and bottom together using fingers or a fork.

Place pie pan on a cookie sheet and bake in 425-degree oven for 15 minutes.

Turn oven down to 350 degrees and continue baking for 45 to 50 minutes, until apples are tender.

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