French Apple Pie

I tried this pie recipe last Fall and it was one of the best apple pies I ever made.  I will be using this recipe often.  It includes a pie crust recipe, but you could buy one if you don't want to make your own.  
This recipe calls for a pie save.  It is a pan that is larger than a pie pan and has a big hole in the middle to allow oven heat to bake bottom of pie.  The large rim will catch juice that runs over.  If you do not have one, place a pan in the rack under your pie to catch drips.

French Apple Pie

Ingredients

Pie Crust
2 cups flour
1 tsp salt
2/3 cup shortening plus 2 Tbsp
1/4 cup ice cold water

Pie Filling
6-7 cups sliced apples
3/4 cup sugar
1 1/2 tsp cinnamon

Crumb Topping
1/2 cup butter
1/2 cup brown sugar
1 cup flour

Directions 

Preheat oven to 450 degrees.

In food processor add flour and salt.  Pulse  Add shortening and pulse 2 or 3 times until shortening is in small balls.  Add water and pulse until dough rolls into a ball.  Remove and divide into two portions.  Roll first portion out on a floured board.  Roll onto a rolling pin and unroll over a 9 inch glass pie pan.  Save other portion of dough for a later use.  Can refrigerate for up to 5 days or freeze.

Mix sliced apples, sugar and cinnamon.  Pour into pie pan.  Mix crumb topping and spread evenly over apples.  Put on pie save.  Bake 20 minutes t 450 degrees.

Lower oven temperature to 350 degrees and bake up to another hour depending how done you like your apples.  If top begins to brown too much, cover loosely with aluminum foil, shiny side up.