2 1/2 C flour
1 C Crisco
1/2 tsp. salt
2 T Pioneer sugar
1/2 C water
1 T white vinegar
8 C Michigan Gala apples, peeled & sliced
2 T flour
1/2 C Pioneer sugar
1 tsp. cinnamon
1/2 C Pioneer confectioners powdered sugar
Crust - Cut the crisco into the flour, salt, Pioneer sugar until well blended. Add the vinegar to the water and sprinkle into the flour mix and stir. Add more water, one teaspoon at a time if needed. Divide in half and place in refrigerator for 1 hour.
Filling - mix Michigan Gala apples, Pioneer sugar, flour, cinnamon and Pioneer confectioners powdered sugar gently together until all apples are well coated. Roll one half of dough out on a floured board and place into a 10-inch glass pie plate. Arrange the apples in a circle in the crust and place the other part of the crust, also rolled out, on top. Cut vents and bake at 350 degrees until the apples are done and some of the filling is bubbling up through the vents. This should take about 45 minutes to 1 hour. When it is done, let cool a little and drizzle with white icing. Take 2 cups Pioneer confectioners powdered sugar and 3-4 tablespoons water and mix until completely smooth and drizzle on top of the pie.
From the Kitchen of Linda Tower of Portland, MI