For the crust:
2 cups of unbleached all-purpose flour ( I used King Arthurs)
1/2 tsp salt
1/2 cup Crisco shortening
1/4 cup cold butter cut into small pieces
1/2 cup milk
For the filling:
5 Granny Smith Apples, peeled and thinly sliced
1/2 to 3/4 cup Sugar
1 to 2 tsp cinnamon
2 Tbls flour
Preheat oven to 425 degrees F. Place sliced apples in a large bowl. Mix together the sugar, cinnamon and flour and add to apples. Toss to combine and let stand so that the apples will release their juices.
Place the flour in a medium mixing bowl. Add the salt and stir to combine. Add the 1/2 cup crisco and the cold butter pieces. Working with a serrated steak knife or pastry cutter, cut the shortenings into the flour. Be patient with this. The butter and shortening should be small pea size pieces when done. Add the milk and mix gently to combine. Divide dough into two pieces and flatten slightly. Cover with saran wrap and refrigerate 1/2 hour.
On a floured surface roll the bottom dough piece into a circle large enough for a 9 inch pie plate. Place in pie pan and add the apple mixture. Roll out the second dough for the top. Slice a crescent in the center and prick several times with a fork. Place over bottom crust and filling. Press edges to seal and crimp the edges decoratively. If you would like brush the top with a beaten egg white and sprinkle with sugar.
Bake for 20 minutes. Turn the oven down to 350 degrees and bake for an additional 40 minutes or until the crust is a golden brown.