Double Deepdish Apple Pie

I based this recipe on a recipe I found on the Food Network website. Really I just made it bigger and deeper! The pie looks best in a spring form pan, but it works well done in a casserole dish too and will travel well.

3 cups all purpose flour

1.5 teaspoon salt

1 cup 2 tablespoon shortening

Ice water

Preheat the oven to 375 degrees

In a large mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix until the dough is moistened. Repeat by adding 6 to 8 tablespoons water, one at a time, until all the dough is just moist. You can also do this whole process in a food processor, pulse the mixture a few time each to mix.

Divide the dough into thirds. Roll out two disks, one a little smaller than a 9 inch spring form pan, the other a pit larger. Roll the last third into a rectangle. I roll everything between parchment paper and I've never found another method thats easier to handle the dough.

Place the large disk on the bottom of a 9 inch spring form pan. Press it in untill it fills the bottom and some of the sides. Cut the rectangular portion of the dough into strips as wide as the pan is tall. Press the strips into the pan to line the sides. Make sure the dough is completely sealed. Dock the dough slightly by poking it with a fork.

Filling:

3/4 to 1.25 cup all purpose flower

8-9 cups slices apples (6-7 apples, I like Granny Smiths, but don't be afraid to mix in what ever you have on hand)

1.5 cups white sugar

1.5 cups brown sugar

1.5 teaspoons cinnamon

3 tablespoons butter

Mix all the ingredients except butter together. Add the flour a little at a time until the the apples are well coated.

Fill the crust in the spring form pan with the apples. Cut the butter into small pieces and scatter over th apples. Place the smaller disk of dough on top of the apples and cut a few slits in to the crust in a design for allow steam to escape.

Back at 375. Check at 25 minutes. When done the crust should be slightly brown the apple mixture bubbling. Check at 5 minute intervals until done.

Let the pie cool completely before removing from the pan.