Walker's Blue Ribbon Apple Pie

• 2 cups flour
• 1 teaspoon salt
• 1 cup Crisco
• 1 tablespoon vinegar
• 13 cup milk
• 2 lbs apples, peeled and sliced, see note (approx 10-12)
• 34 cup fresh cranberries (or frozen)
• 12 cup chopped nuts, any kind
• 1 cup sugar
• 1 12 teaspoons ground cinnamon
• 2 tablespoons flour

1. The apples should be Ida Red or Northern Spy.
2. Crust:.
3. Mix flour, salt and shortening until if forms a soft dough then add the vinegar and milk.
4. Mix well.
5. Wrap dough in plastic wrap and refrigerate overnight.
6. The Pie:.
7. Roll out half the dough on a floured surface and lay in plate.
8. Mix the sugar, cinnamon and flour.
9. Sprinkle a tablespoon of this mix over the bottom of the crust.
10. Add the remainder of the cinnamon sugar mix to the fruit and stir together.
11. Pour into pie shell.
12. Roll out the top crust and make small slits in it with the handle of a fork to let out steam while baking.
13. Brush water onto the rim of the bottom crust and lay the top crust over the filled pie shell, pinching the edges of the top and bottom crusts together.
14. Optional: Sprinkle sugar over top.
15. Bake at 450F for 15 minutes, then reduce heat to 350F and bake 45 minutes more.
16. One 10 inch pie.

flour, salt, crisco, vinegar, milk, apples, fresh cranberries, nuts, sugar, ground cinnamon, flour

Taken from www.food.com/recipe/walkers-blue-ribbon-apple-pie-140364 (may not work)