Emily's Apple Pie

We love this pie!!! The crust is flaky and crispy when cooked, and the filling is yummy and not runny at all.

Crust:
1 1/2 cups crisco
3 cups flour
1 egg
5 tbsp ice cold water
1 tbsp vinegar
1 tsp salt

In a large bowl, cut the flour and crisco together until resembles coarse meal. In a small bowl, beat egg and add to flour mixture. Add water, vinegar and salt. Stir together every gently just enough to mix it all together.

Separate the dough into 2 balls. Slightly flatten balls and place in the freezer for 15-20 minutes. Can place in a plastic bag and freeze for as long as you need. Just thaw on counter for 15 minutes or so before trying to roll out. When ready to roll out, flour surface and dough ball generously. Roll from the center and work out slowly, without too much pressure on the pin. Place in pie pan and finish edges. If sticks to counter, use a spatula or knife to loosen underneath.
(from Pioneer Woman)

Apple Pie Filling:
1/2 cup white sugar
1/2 cup brown sugar
4 tbsp flour
1 tsp cinnamon
1/8 tsp nutmeg
around 7 cups of peeled and sliced apples
1 tbsp lemon juice
1 tbsp butter

Combine white sugar, brown sugar, flour, and spices in a small bowl. Prep apples and toss them with lemon juice. Add sugar mixture and toss to coat apples. Add pie filling to a prepared pie plate with pastry crust. Dot top with butter and roll out and fit top pastry crust. Seal edges and make sure there are slits in top crust for venting. Line edges loosely with foil. Bake at 375 degrees for 30 minutes. Remove foil and cool approx. 25 minutes longer, or until crust in golden and filling is bubbly (note: I tend to need to cook it a little longer than this). Cool and serve.
(adapted from Taste of Home)