Apple Pie

In the spirit of autumn time here is my favorite apple pie recipe...and it really is "No Fail", which is a good thing for me!

No Fail Apple Pie
This recipe is from one of my college roommates, Emily.

1 ½ cups sugar divided
¼ cup flour
2 tsp. cinnamon
salt
½ tsp. nutmeg
½ tsp. ginger
6-7 large Granny Smith apples, peeled and chopped
2 Tbs. butter

Start with the pie crust rolled out into a 9" pie pan. Sprinkle ½ cup sugar, ¼ cup flour, and a pinch of salt over the crust. Fill crust with half of the apples. Sprinkle on another ½ cup sugar, then add the rest of the apples. Then sprinkle on another ½ cup of sugar, pinch of salt, cinnamon, nutmeg, and ginger. Cut butter up into small clumps and place evenly over the top of the apples.
Roll out top crust and place over pie. Cut half an inch from the edge and tuck and form as desired, making sure to poke a few holes to allow steam to escape. Brush over the top with some milk, and sprinkle with sugar.
Bake at 425° for 10 minutes, then reduce heat to 375° and bake for an additional 45 minutes. Watch the pie carefully the last 20 minutes or so, being ready to place some foil over edges or top if they are browning too quickly. The filling will bubble out when the pie is done.

Pie Crust
this is the 1979 Maryland State Fair winning recipe and the best one I've ever found!

1 cup shortening (Crisco)
2 ½ cups flour
1 tsp salt
1 egg + enough ice water to make ½ cup liquid

Cut shortening into flour and salt until the size of peas. Add egg/water mixture and stir with fork until just barely clinging together. Knead with hands for thirty seconds just bringing in some of the loose crumbs. It handles best right away, but if you're making it in advance then keep tightly covered and refrigerated until ready to use. Yields two 9" crusts.