Vera’s Two Crust Apple Pie

APPLE FILLING
Apples, peeled and sliced
1 1/4 c Sugar
3 tb Flour
Pinch salt
1 1/2 ts Cinnamon
1/3 Stick margarine

CRUST: Sift flour, and measure. Add salt. Cut in shortening until mixture
is like coarse meal. Dribble cold water over mixture cutting with spoon,
until dough clings together. Put on floured board and form ball. Divide
dough into two equal parts. Roll out one of the halves to fit 9-inch pie
pan. Place in 9-inch pie pan. Trip excess crust from around pie with
knife. Add trimmed crust to other half of dough. APPLE FILLING: Mix well
sugar, flour, salt and cinnamon. Sprinkle 1/4 mixture over bottom of
crust. Peal and slice enough apples to fill 9-inch pie pan to over flowing
and piled high. Sprinkle remaining flour mixture over apples. Cut margarine
in pieces and dot fruit with it. Roll out top crust, cut design vents in
crust for steam to escape. Dampen edge of lower crust before covering fruit
with top crust. Tuck edge of top crust under edge of lower crust and flute
to seal edge so juice will not escape. Use fingers or brush to moisten top
of crust with milk. Sprinkle a little sugar on moist crust. Bake at 400
degrees for 15 minutes then reduce heat to 250 degrees and bake until crust
is golden brown.