Directions: Put the flour, salt and Crisco in a food processor. Pulse to mix. While pulsing, slowly add the water continuing to pulse until a ball is formed. (if needed, add 1-2 additional tablespoons of water to form the ball) Remove the dough from the processor and refrigerate for a minimum of 2 hours.
Apple Pie Filling:
8 to 10 large baking apples, peeled and sliced
1 cup white sugar
4 T. flour
2 t. cinnamon
Directions: Place apple slices in a large bowl. Whisk dry ingredients to mix in a small bowl. Sprinkle the sugar mixture on the apples and toss to coat.
Allow to sit for 20 minutes.
Butter Crust Topping:
1 c. granulated sugar
½ c. flour
1 c. butter (or margarine), softened
Directions: Combine sugar, and flour. Mix in butter until well combined.
Assembly: Roll out chilled crust on a lightly floured surface and place in a jelly roll pan (15 ½” x 10 ½” x 1”) bringing the crust up the sides. Pour the apple filling on the crust and spread evenly. Drop the butter crust topping by teaspoons over the filling and gently spread covering as much filling as possible.
Bake at 350 F for 90 minutes or until the top is golden.