First things first, I pretty much require that you listen to the new Pentatonix Christmas Album while baking this pie. I’ve baked 2 apple pies in the last 2 weeks while also listening to that album and it’s therapy I tell you.
It’s good for the soul.
I have the fool-proof apple pie recipe for you today! I know fool-proof is a bold claim, but I really think it is. And if you’ve never baked a pie before, I encourage you to give this a whirl.
Let’s start with the crust. I used the 10 inch measurements because I wanted to have a bit of leftover crust to spread out in a pan, cover with cinnamon sugar, and bake for about 7 minutes to create a lighter-than-air sweet snack while you wait for the pie to bake and then cool.
Also I’m not super confident in my crust rolling skills yet so I wanted a little buffer dough. 2 Crust Pie (8-9 inch)
2/3 cup plus 2 tbsp shortening
2 cups flour
1 teaspoon salt
4-5 tbsp cold water 
(10 inch)
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-9 tbsp cold water
With a pastry cutter, cut shortening into flour and salt. Once the mixture resembles pea size particles, begin adding cold water and toss with a fork until the mixture is moistened. If you need to use your hands just to blend everything together, you are free to do that too at the end. But don’t knead the mixture, just push it together with your hands to create a ball of dough. Then separate the ball into 2 disks.

My mom taught me to lay out wax pape...