"People like to cut them (the apples) into wedges but I like them sliced thin, so I cut them pretty thin. Uncle Jiro used to make pies and he used to say that was the secret of his pies. To do it very thin."
1 1/2 cups flour, sifted
1 teaspoon salt
1/2 cup vegetable shortening
Sift flour with salt. Cut in vegetable shortening with a pastry blender. Sprinkle with 1 teaspoon cold water and toss with a fork. Sprinkle another teaspoon twice more until dough is at desired consistency, not too wet, not too dry. On a very dry day, a fourth teaspoon may be required. Form dough into a ball, roll out on wax paper. Ease dough into a 9-inch glass pie pan. Try not to stretch. Trim excess and refrigerate crust while you do the apples.
6-7 medium sized Pippin apples, peel, core, and sliced thin
3/4 cup sugar
1 1/2 tablespoons butter
1 teaspoon cinnamon
Mix sugar and cinnamon. Lay in half of the apples in the pie crust and top with sugar and cinnamon. Place the remaining apples on top, forming into a mound and sprinkle with the rest of the sugar and cinnamon. Top with bits of butter. Roll out top of pie crust. Wet rim of bottom crust. Place top dough on pie and trim to size. Fold top crust under lip of bottom dough to seal. Trim any excess dough to keep crust light before fluting edges. Cut 3-4 slits through top crust.
Preheat oven at 425 degrees. Bake on bottom shelf. Place tin foil under pie pan and fold up protecting crust from burning. Cook for an hour, then remove foil for the last 20 minutes.