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This recipe is as close as I can remember (and figure out) how my Mom made Apple pie. After a few trials, this may be as close as I can get. I have tweaked it a bit with the Vodka, and adding spices to the crust mixture and on the crust before filling. The additional butter on top is from my memory of  my Mom’s way but the butter on the crust before filling is mine and it adds a good flavor to the overall result

Edna’s Apple Pie

6 to 8 Medium Granny Smith Apples

½ tsp ground Cinnamon

1/8 tsp Nutmeg

1/8 tsp allspice

½ to ¾  cup sugar

3 tbsp flour

Core and peel apples

Slice apples as thin as possible

Combine flour , sugar spices , add apples, mix until apples are coated.

Set aside.

Pie crust

2 cups all purpose flour

1 tsp salt

½ cup Crisco

¼ cup butter

4 tablespoons cold water

4 tablespoons vodka (this is correct)

1/8 tsp cinnamon

1/8 tsp sugar

Blend dry ingredients

Cut in butter and Crisco until pieces are pea sized, then add water and vodka mixture until dough holds together. Divide dough in to 2 halves with one half larger than the other.. Flatten the dough into ½ inch thick round discs. Wrap in plastic wrap and refrigerate for 30 minutes or longer (overnight works the best). On floured surface roll out larger  dough disc until the size is 2 inches wider than a 9 inch pie plate. Ease dough into pie plate  evenly. Sprinkle a light covering of  cinnamon and sugar onto dough, place squares of butter around the pastry shell approximately 6 pieces. Add filling. Roll out remaining dough until slightly larger than the pie shell. Before placing top crust on dot the apples with butter about 6 to 8 pieces. Place top pastry crust on and crimp edges. Prick top in several places  with a fork. Place on cookie sheet and Bake at 375 degrees for approximately 55 minutes or until crust is brown and contents are bubbling. Depending on your oven the time may differ.

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