My grandmother’s pie crust recipe has been in the family for years. It was in an old ledger book that she had written her recipes in.

Make the Crust:

In a large bowl, whisk together flour, cream of tartar, and salt.
Cut in cold Crisco using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together cold water, egg, and vinegar.
Gradually add the liquid to the flour mixture, one tablespoon at a time, mixing gently until the dough just comes together.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:

In a large bowl, combine sliced apples, sugar, cinnamon, nutmeg, and flour. Toss to coat evenly.
Assemble the Pie:

Roll out one half of the dough on a lightly floured surface to fit your pie dish.
Transfer the dough to the pie dish, gently pressing it into place.
Pour the apple filling into the crust.
Roll out the remaining dough for the top crust. Place it over the filling, trimming any excess.
Crimp the edges of the crust together. Cut a few slits in the top crust to vent steam.
Bake the Pie:

Preheat oven to 425°F (220°C).
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, loosely cover with foil.
Cool and Serve:

Let the pie cool completely on a wire rack before slicing and serving.
Tips:
Use tart apples like Granny Smith or Honeycrisp for best flavor.
For extra flavor, add a tablespoon of lemon juice to the apple filling.
To make the crust extra flaky, use a combination of butter and shortening.
Enjoy your homemade apple pie!