°4 6oz. bags of dried apples
°2 cups granulated sugar
°4 cups self-rising flour
°¾ c Crisco shortening
°¼ c unsalted butter
°1 ½ – 2 c ice water
°Extra flour for mixing the dough
°2 cups Crisco shortening
°4 tablespoons of butter
For the apples:
Put the apples in a large saucepan or dutch oven and add enough water to almost cover. Stir in two cups of sugar.
Lower the heat to medium-high and bring to a boil.
Turn the heat down a bit to keep the apples simmering, breaking up the apples with a spoon as they cook. Cooking to apples are tender & juicy, stir frequently. You may need to add more water during cooking. Don’t let the apples dry out. Removing apples from heat & let cool.
For the dough:
Start with 4 heaping cups of self-rising flour and cut into ¾ cup Crisco shortening and ¼ cup butter with a fork or your fingers. Mix well until the shortening/butter is incorporated into the flour.
Add 1 ½ cups of ice water to the flour and add additional ice water as needed to mix all the dry flour. Mix with a fork until the dough is sticky.