Having a bushel or two of apples on hand, I decided to make an apple pie the whole family could enjoy.  I borrowed two recipes.  For posterity i have included the actual recipe in addition to the links.

For the apple pie guts I used Apple Pie by Grandma Ople:

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water

1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

and for the crust I used French Pastry Recipe:

Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening

1 egg
1 teaspoon distilled white vinegar
5 tablespoons water
Directions
In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
Allow dough to rest in refrigerator 10 minutes before rolling out.

The results we’re fantabulous: