German Apple Pie

This is the yummiest apple pie ever! Layers of tart Granny Smith apples and cinnamon sugar make this a pie to remember, and definitely one to make again.

Crust:

1 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup shortening

1 tsp vanilla extract

2-3 tbsp ice water

In a small bowl, cobine flour and salt, cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim to 1/2 inch beyond the edge of the pie plate, flute edges.

Filling:

1 cup sugar

1/4 cup all purpose flour

2 tsp ground cinnamon

6 cups sliced peeled tart apples

1 cup heavy whipping cream

For filling, combine the sugar, flour, and the cinnamon; sprinkle 3 tbsp into crust. Layer with half the apples, then sprinkle with half the remaining sugar mixture.

Repeat layers.

Pour cream over all.

Bake at 450 for 10 minutes. Reduce heat to 350, bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator.

This is equally good with either ice cream served with warm pie, or whipped cream on cold pie.