An American Classic that tastes just like home. Although this pie is especially fitting for fall it will bring joy any time of the year.

You will need:

For the Crust (this is optional, you can also use pre-made crust)

-3 cups flour

-1 t. salt

-1/8 t. sugar

-1 cup + 1 T. chilled unsalted butter

-4 1/2 T. Crisco

-6 T. ice water

-1 T. fresh lemon juice

For the Filling

-Apples, the amount depends on the size of the apples and the type depends on your preferences (5 good-sized Granny Smith apples is normally a safe bet)

-1/3 cup currants (or golden raisins) soaked in hot water for 5 minutes

-1/4 cup sugar

-3 T. apple brandy (optional)

-1 T. lemon juice

-1/4 t. cinnamon

-1 T. butter, cut into little cubes

-1 T. cornstarch

For the Crumb Topping

-1/3 cup flour

-1/3 cup golden brown sugar

-1/3 cup chopped walnuts

-3 T. unsalted butter, cut into fine pieces

Step 1: Making the Crust (optional, Pre-made Crust Works Well Too)

Combine the flour, salt and sugar. Add 1/2 of the butter to the flour mixture and cut into fine meal. Add the rest of the butter and Crisco and cut into a coarse meal. Combine the water and lemon juice, add to flour mixture. Make two balls and refrigerate them overnight.

Step 2: Prepare the Pie Dish

Roll out both of your crusts, you will need a bottom crust and a top crust (which you will lattice). Lay the bottom crust in the pie dish carefully.

*this recipe usually makes enough for a large or deep dish pie

Step 3: Making the Filling

Peel and slice all the apples into thin pieces. Add the raisins/currants, sugar, apple brandy (optional), lemon juice, cinnamon and cornstarch to the apples and gently toss to combine. Pour the apple filling into your prepared pie dish. Sprinkle the butter over the apples.

Step 4: Making the Crumb Topping

For the crumb topping combine all the ingredients in the bowl. This is easiest when you use your hands to press the mixture into clumps.

Step 5: Final Assembly

Sprinkle the crumb topping evenly over the pie. Use your second crust to create a lattice over the top. Crimp the edges and bake at 375 degrees Fahrenheit for at least 50 minutes. If the crust begins to burn, cover the pie with foil and continue cooking. The pie should be bubbly or at least beginning to bubble.