Pie Crust for two 9 inch Crusts

2 1/4 cups all purpose flour
3/4 cup plus 2 tablespoons vegetable shortening
1 teaspoon salt
5 tablespoons cold water

Do NOT use butter or oil; only use vegetable shortening for this recipe

Blend the flour, salt and shortening until there are pea sized clumps. Don't over do it.

Add the 5 Tablespoons of water and press into a ball. Again, don't over work the dough, or your crust will not be tender. Flatten the ball out and cut into two halves.

Shape each half into two round discs. Place in the refrigerator to chill while preparing the filling. Also, pre-heat the oven to 425^oF.

Pie Filling

3 pounds of crisp cooking apples such as Macintosh or Cortland
2/3 cup of light brown sugar
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons apple cider (optional)
1/2 cup fresh cranberries (optional)
2 tablespoons of butter

Peel, core and slice the apples. Mix all the ingredients and toss together, except for the butter. Arrange in a 9 inch pie plate lined with pie crust. Dab the butter on top. Cover with top pie crust. Bake in a pre-heated 425^oF oven for 15 minutes. Reduce the heat to 350^oF and bake for an additional 50 minutes.

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