Apple Pie

CRUST:

1 ½ cups flour

1 tsp. salt

2 TBSP cold milk

1 ½ tsp. sugar

½ cup salad oil

~Mix all ingredients and press into 9-inch pie pan.

FILLING:

4 medium peeled, cored, sliced apples

½ cup sugar

½ tsp. nutmeg

½ tsp. cinnamon

2 TBSP flour

~Toss apples with sugar, flour, and spices. Fill pie shell.

TOPPING:

½ cup flour

½ cup sugar

½ cup soft butter

~Mix together using a pastry blender (or fork). Crumble over the filling.

Place assembled pie in a brown paper bag. Fold the end under to seal. Place on middle oven rack (not touching elements). Bake at 350° for 1 hour & 45 minutes. No peeking.

 * I usually combine tart and sweet apples: Granny Smith paired
    with Braeburn ~or~ Honeycrisp
    paired with Cameo are combinations
    that I've tried and liked.
 * Whole wheat pastry flour works well in this (pastry flour comes
    from soft wheat).
 * In regards to the topping, if the butter is melted you will be
    tempted to add flour to make it 'crumble.' DON'T. It will be
    dry and floury instead of yummy buttery.