You do not double a one-crust recipe to make a pie with a top crust, or you'll have too much crust. But you can double a one-crust recipe for two pie shells.
Mix flour and salt. Cut in shortening until mealy. Add ice water. Mix until it barely holds together. (Chill in refrigerator for one hour, if you have time.) Roll between two sheets of wax paper.
Mix together all the filling ingredients in a large bowl. Put into unbaked pie shell.
Roll out pie crust. Cut into strips. Lay over filling in a lattice pattern. Don't worry too much about the perfection of the lattice--it's going to look good no matter what you do.
Cut butter into cubes. Combine everything in a food processor, processing until crumbly.
Bake the pie at 350F for about one hour, until bubbly and browned just right. Rotate once after 30 minutes, to ensure even cooking.
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