| 1 | PIE CRUST: |
| 2 | Thaw the butter at room temperature. |
| 3 | Mix the flour and the salt. |
| 4 | Add the butter and the corn oil. Mix together until texture is crumbly. |
| 5 | Sprinkle with cold water and mix well until dough forms a ball. |
| 6 | Cover in wax paper and refrigerate for at least half an hour. |
| 7 | FILLING: |
| 8 | Peel, core, and thinly slice the apple. |
| 9 | Toss apple slices in lemon juice to prevent discoloration. |
| 10 | Mix sugar and spices together and add to apple mixture. |
| 11 | Toss in flour. |
| 12 | Cut the pie crust dough in half, and roll flat into a pie pan. |
| 13 | Fill the pie shell with the apple mixture. Sprinkle melted margarine on top of the mixture. |
| 14 | Roll out the other half of the pie dough and place on top of the filling. |
| 15 | Seal the edges of the pie dough together. |
| 16 | Make thin slices on top of the pie dough to allow moisture to escape. |
| 17 | Brush the top of the crust with milk and sprinkle with a little sugar. - Bake at 425 degrees Farenheit for 10 minutes, then lower the temperature to 350 degrees and bake for another 25 minutes. Best served with vanilla ice cream on top. |
