Pie Crust:     Mix together 2 cups white flour and 1 teaspoon salt.  

Add 1/2 cup vegetable oil and keep folding until coated with oil.  It should be well soaked and crumbly.  Pour 1/3 cup of water over and let sit for a minute or two.  

Fold over again (DO NOT KNEAD) then fold 5 more times.  Cut in half and roll into a circle the size of a pie pan.  

Filling:   Peel, core and slice 5 apples.  Mix 1 cup white sugar, 1/3 cup flour and 1 teaspoon ground cinnamon together and then pour over apples, stirring to coat.  

Fill the pie crust with the filling.  Cover the mixture with another crust.  Seal the edges with damp fingers.   Cut a few slices in the top of the crust to allow the steam to escape.  Bake in preheated oven at 375 Fahrenheit for 50 minutes.   

Note:  I always put tin foil loosely around the edges of my pie for the first 30 minutes to prevent it from browning too quickly.  

Enjoy!   Thanks to Brenda Melcher Ford for this award winning recipe, and to Tara Theyagaraj who taught me how to make it!  

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