I made some vanilla ice cream to slather on top.

INGREDIENTS

Pie Crust
2 cups flour
1/2 teaspoon salt
2/3 cup crisco
6-7 tablespoons cold water
1 tablespoon white vinegar

Apple Pie Filling
6 apples peeled, cored, sliced thinly
1 tablespoon lemon juice
2/3 cup sugar
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each into a ball. Cover each ball with plastic wrap and refrigerate while making pie filling.

In a large bowl toss apple with lemon juice. Combine sugar, flour, brown sugar, cinnamon, and nutmeg. Add apples and toss until apples are coated. Set aside while rolling out dough.

On lightly floured surface, flatten 1 Doug ball.  Roll from the center to edges into 12-inch circle. East into pie plate being careful not to stretch. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of the plate. Roll remaining dough into a circle about 12 inches in diameter.  Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge.

Bake at 375 degrees for approximately 60 minutes.