This is the best apple pie. I usually freeze the filling during apple season and the use all year-round.
- Heat oven to 425°F.
- Mix sugar and cinnamon.
- Mix sugar-cinnamon mixture gently through the apples and set aside.
- For the crust, mix the flour and salt together.
- Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
- Sprinkle the milk and gently mix inches.
- Gather the dough together so that it forms a ball. Do not over-handle the dough as you will end up with a tough pastry.
- Divide pastry in half, and roll between two strips of waxed paper. (If you moisten your surface with a damp cloth, the waxed paper will not slip around.).
- Roll in a circle about 12 inches in diameter.
- Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper. If you like, you can trim the crust leaving about 1/2 inch overhanging.
- Heap your apple filling into the pastry-lined pan. (If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!).
- Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
- Fold the crust under and flute or use whatever decorative edging you like. The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
- Cut some slits in the top crust to let steam escape.
- Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges. Set the pie on a pizza tin or a pan to collect any juices that might overflow.
- Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.