Howland Apple Crumb Pie

• 1 cup flour
• 12 cup flour
• 12 teaspoon salt
• 12 cup Crisco
• 4 -5 tablespoons cold water
• 5 -6 medium baking apples
• 38 cup sugar
• 2 teaspoons flour
• 12 teaspoon cinnamon
• 12 cup sugar
• 12 cup flour
• 14 cup butter

1. Pie Crust for 8 inch pie pan or pie dish.
2. Mix flour and salt
3. Cut in Crisco
4. Sprinkle water over, 1 tbsp at a time and work into a ball with hands till right consistency is reached.
5. If too wet, add a little flour, if too dry, add a little water.
6. Roll out crust enough to allow 1/2 inch to hang over pan edge.
7. Fit into pan and crimp edges.
8. Set aside.
9. (Can be covered with wax paper and kept in fridge for a week or more.
10. ).
11. Filling.
12. Apples 3 to 4 large or 5 to 6 med Granny Smith or Winesap are best slice 1/4 to 3/8 inch thick.
13. Mix sugar, cinnamon and flour together in bowl, toss apples in, and then drizzle lemon juice over.
14. Place in pie crust (should form a nice mound.
15. Add more apples if needed).
16. Crumb Topping.
17. Cut sugar, flour, and butter together and spread over pie.
18. Place in paper bag, Double fold end of bag and paper clip it closed.
19. Moisten bag and
20. bake at 425 for 40 minute
21. If you forget to wet the bag on all sides it will catch fire.
22. Bag will catch some spillover.
23. Check 5 or so minutes early to make sure it is not spilling over or burning edges of crust.
24. Remove from bag, put back in oven to brown the top if needed, watching carefully.
25. Time and temperature can be varied.

flour, flour, salt, crisco, cold water, baking apples, sugar, flour, cinnamon, sugar, flour, butter

Taken from www.food.com/recipe/howland-apple-crumb-pie-511936 (may not work)