Crust:

1 1/2 c + 1/2 c + 1/2 c flour

1 tsp salt

2/3 c + 2 Tbsp. butter

1 egg, beaten well

Filling:

2 large Yellow Delicious apples, cored

2 large Granny Smith apples, cored

3/4 c sugar

3/4 c Jiffy baking mix

3 tsp cinnamon or apple pie spice

1/8 tsp salt

Prepare Crust:

Cut butter into 1 1/2 c flour & salt.

Continue cutting by hand, or whip with hand mixer, until butter is the size of tiny pebbles.

Add 3 Tbsp. cold water. Stir with fork, adding more water until all crumbs are gone & the dough has a consistent texture. Dough should be soft & slightly sticky.

Prepare Bottom Crust:

Place a little more than 1/2 of the dough in a ball on a heavily floured surface (use 1/2 c bench flour). Knead dough gently & begin to roll out, flipping often incorporating the bench flour. More flour may be added to maintain elasticity & strength in the crust. Take care not to overwork the dough, or the crust will become tough.

Roll out the crust until there is a 2-3" overlap when placed in a pie plate coated with Crisco shortening or sprayed with nonstick cooking spray.

Place crust in the prepared pie plate.

Prepare Filling:

Slice apples as desired. In a large bowl, mix apples, sugar, Jiffy, cinnamon or apple pie spice, & salt.

Toss to coat.

If apples are especially juicy, add 1/3 c more Jiffy.

Prepare Top Crust:

Make top crust in the same manner as the bottom crust, using the last 1/2 c of bench flour.

Place top crust over pie. Bring the edges of the bottom crust over the top crust, twisting them together to create a twist as a border around the pie.

Seal all ends together, making a seamless crust.

Cut 5 slits, approx. 2" long each, in the top of the crust & brush all exposed crust with the well- beaten egg.

OVEN: 350º

BAKE: 1 hour