Make your crust (see the crust recipe included in this page), cut it in half, roll one out and lay it in your pie pan - make sure it’s not thicker than 1/8 inch and poke some holes on the bottom with a fork.

Cut about 6 big apples (thin, long pieces) and keep them in a bowl filled with water and some lemon juice.

In a bowl, mix 1 c. of sugar + 2 Tbls flour + 1/2 tsp of cinnamon + 1/4 tsp of salt + 1 Tbls of vinegar.

Now drain your apples and dump them in the dry mixture you just made.

Put the apples in your pie pan, roll out the other half of your dough and cover your apples. Make sure to poke some holes on the top to ensure that your pie doesn’t overflow. Pinch your dough (all around) with the back of a knife or something like that to create a pattern and more importantly to help the pie stay together.