Caramel Apple Pie

I'm not normally into really sweet desserts, but this apple pie is pretty great. I also don't like apple pie with a lot of spice, so this does it for me. It's actually not horribly sweet, just more so than some. . .

Mom's Pie Crust
8 apples, peeled, cored, sliced, you know. . .
1/2 c. butter
3 T. flour
1/3 c. brown sugar
1/3 c. white sugar
1/4 c. water

Fill the pie crust with apples so that they are mounded up higher than the rim. Melt butter, stir in flour, then sugars. Add water. Simmer for 5 min. Pour over apples, top with top crust or lattice crust (or, if you are Mandy or Amber, something fancy). Be sure to brush your top crust with beaten egg for a lovely golden shine. Bake at 375 until filling starts to bubble and crust is golden.

Yum.

Mom's Pie Crust
for a double crust pie+

1 t. salt
2 c. flour
stir together
2/3 c. butter
cut in, not too much-chunks should be like peas
4 T. water
mix in a little at a time until it will hold it's shape when pressed into a ball.
Knead it a little, but not too much, until it holds together.

Martha used to use ice cubes in her water to keep the shortening cool and thus produce a flaky crust. But then, she was making 10 pies at a time, I'm not sure if it's worth it for 4 T. water.