Apple pie

adapted from the Fannie Farmer Cookbook

For crust:
2 1/2 cups flour (can use a mix of wheat/white)
1/4 cup sugar
1/2 tsp. salt
1/2 cup (or so) oil (I use a mix of canola and olive oils), chilled
6 Tb. ice water

Mix the flour, sugar, and salt. Cut in the oil with a fork or a pastry blender. Combine until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork, using just enough so that the pastry will hold together when pressed gently in a ball. Wrap in waxed paper and let rest in the fridge at least 30 minutes.

For pie:
Pie dough
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 1/2 Tb. flour
6 large apples, peeled, cored, and sliced

Preheat the oven to 425 F. Divide the dough in half and roll out and fit one half into a 9-inch pie pan. Mix the sugar, salt, spices, and flour in a bowl. Toss the apple slices in the sugar mixture, coating well. Pile into the lined pan and roll out the top crust and drape over the pie. Crimp the edges and cut several vents in the top.

Bake 10 minutes at 425 F, then lower the heat to 350 F and bake 30-45 minutes more or until the apples are tender and bubbly and the crust is browned. I usually place the pie on a baking sheet in case of spillage.

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