Start by making the dough. Loosely measure 3 cups flour into bowl. This recipe is for a large apple pie. If you're using a smaller pie tin you can use 2 cups flour, 1 cube butter, 1 cube margarine.
Imperial margarine seems to work the best according to my Grandma who's done this for many years. You may need more than two cubes to get the dough consistency right.
While slicing the butter & margarine make sure to swirl them around into the flour so they don't stick to each other.
Use a pastry fork to blend these together. It should begin to clump loosely all together in a big ball when you have enough margarine cut in (even more than this photo). Don't skimp on margarine.
Add a little ice water - just enough to help the dough stay together. Don't mix or over handle. See dough in photo.
Split the dough in half. Press one half into a thick round disc. Heavily flour a counter surface and place the dough disc in the center.
Roll out the dough evenly until its big enough for your pie pan. Use a long spatula to make sure it's not stuck to counter.
Carefully fold dough in half.
Set dough half way into pie dish.
Fold out so it covers the whole pan. Make sure to lightly press it into place so there's not air bubbles on bottom. Any torn sections can be repaired with some water and pressing the dough together.
Set aside for now.
Press the other dough ball together into a disc and roll it out on a heavily floured surface. This will be for the top.
Cut under with spatula to make sure it's not sticking.
This would be a good time to preheat oven to 425°F. Next you'll make the apple filling.
Wash, then peel apples. Use the least ripe Gravensteins you can find - they'll add a tartness that helps the flavor.
Begin coring and slicing the apples into pieces. Use the bowl that the dough was made in. The flour scraps in it are important.
Scrape any excess flour and dough scraps off of the counter around where you rolled the dough and put into the apples.
Add 1/2 cup flour, 1 cup sugar and 1.5 TBS cinnamon. Mix together.
Add apple juice. Usually 1/2 to 1 cup is enough. Homemade apple cider is the best if you have any.
Add more juice or more flour to get the consistency just right.
Pour apples into dough-lined pie dish. Lightly press down to get rid of air pockets.
Fold top half of dough over.
Wet the edges of the dough in the pan. Place top of dough onto the pie and press edges together to seal.
Pinch the edges together to give it a good pie crust. You will most likely need to trim excess dough off. Also use water when needed to help form the crust edge.
Cut air vents into pie. Be creative.
Bake at 425°F for 25 minutes. Then turn oven down and bake at 350 for another 20+ minutes. Crust should be golden and filling should be bubbly when done. Enjoy with Tillamook Vanilla Bean ice cream.