Apple Pie

COURTNEY FJELSTED

PIE CRUST

1 1/2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable oil

2 tablespoons milk

FILLING

10 tart apples (I use granny smith) ~20 ounces

1 1/2 cups sugar

2 teaspoons cinnamon

1 tablespoon flour

Mix crust ingredients together in a 9-inch pie dish using a fork. Stir until dough forms a ball. Pat dough with hands to form crust in pie dish.

Cut and peel apples. Slice less than 1/4-inch thick. Mix with other filling ingredients in a large bowl. Pour into uncooked pie crust (including all juices from apples.) It's important to pack the apples in tight and stack them high because they will cook down.

CRUMB TOPPING

1/2 cup butter, a little colder than room temperature

1/2 cup brown sugar

1 cup flour

Cut together with a pastry blender. Sprinkle over apples.

Cover a cookie sheet with foil and place pie dish on top. Bake at 400° for 20 to 30 minutes or until crumb is golden brown. Then turn down heat to 350° and bake for 50 to 60 minutes more or until apples are soft.