1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening
¼ cup butter
4-5 tablespoons water
Butter a 9-inch pie plate or skillet ( I use the disposable pans)
In a large bowl, combine the flour and the salt. Cut in the shortening (Crisco is what I used) and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
Gradually add enough water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate.
1/2 cup unsalted butter
3 tbsp cornstarch
1⁄4 cup water
1⁄2 tbsp vanilla
1⁄2 cup brown sugar, packed
8 Granny Smith apple, peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in cornstarch to form a paste. Add water, vanilla and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Pour mixture into crust and use leftover crust to make lattice top.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.