Fall (in love with this) Apple Pie

It's Fall: leaves are turning, apples are falling, and pies are being eaten! This recipe is "easy as pie." I used to think that making a pie from scratch sounded difficult and not worth the time. Not true! This pie involves no mixers and looks like it took a lot of effort, but takes less than an hour to make! Perfect for Thanksgiving! Serves 8

Ingredients:
Crust:
3/4 cup crisco
2 cups flour
1/2 tsp salt
1/4 c cold water
for a flaky, puffy crust add 1 tbs vinegar

Filling:
7 granny smith apples, peeled and cut into the same dimensions (for even cooking)
1 cup sugar
1 tbsp flour
1 tsp cinnamon


Preheat Oven to 350°F
Crust: mix the ingredients in a big bowl with a fork until it turns to a grainy consistency (Dont over-work the dough)
Add a splash (“one , two”) of ice cold water.
It should come together, smoother, softer.
Add more water if it’s still floury, but not too much as it will turn sticky.
Place it in a plastic bag, press into a ball and allow the dough to rest in the refrigerator for about 20 minutes
Spread a sheet of plastic wrap onto the counterand cut half of the dough ball onto the wrap.
Place a second sheet of plastic and carefully roll it onto the rolling pin, then unroll it over the pan.
Place all the filling in the dough shell and cover another sheet of dough for the top crust.
Pinch the top and bottom sheets together, old-school.
Cut a vent on the top of the pie dough to release steam during baking.
Bake for about an hour but check every 20 minutes!