Apple Pie

Crust:
3 cups flour
1 1/2 tsp salt
3/4 cup canola/vegetable

Mix flour and salt together with a fork. In a measuring cup, add oil and 1/2 cup of water (careful to not add too much water so dough is not watery). Mix gently with the flour. Mix just until combined. Roll out half with a rolling pin between sheets of wax paper. (save other half for top crust). Place rolled bottom crust in a pie plate.

Filling:
6-8 apples (use a variety; about 10 cups when pared and sliced)
1 1/4 cup sugar
1/4 cup flour
1 tsp cinnamon (about 24 grinds if you are grinding)
1/4 tsp nutmeg (about six grinds of fresh)

Mix together and pour into crust. I like the pie high over the crust. Roll top crust and center on top of pie. Rub water on the edge of the lower crust and then pinch top and bottom crusts together to seal. You can cut off excess dough. Make some slits in top of pie to allow steam to escape.

Bake at 425 for 15 minutes or until the top starts to brown. Lower heat to 350 and bake for 45-55 minutes. You are looking for the filling to start to bubble and get thick.

With excess dough, make cinnamon tarts. Roll out dough. Mix some sugar and cinnamon. Spread over dough. Roll from one side to the other (long ways). Cut into 1 inch pieces. And bake until crispy. Great bonus treat.