I will start by saying that I don’t like making a mess.  So when I make apple pie I start by making a simple oil pastry crust.  Here’s the recipe….2 Cups Flour, dash of salt, 1/2 Cup Veg Oil, 5 TBsp Cold Water.  Mix flour & salt in medium bowl.  Cut oil into flour with a fork into pea size crumbles.  Add water & make into two balls.  Wet your hand and run across counter to dampen with water.  Cut 4 pieces of wax paper [to roll dough between].  Put first piece of wax paper on damp counter to keep from sliding, add one ball of dough, lay 2nd piece of wax paper on top and roll out your bottom crust 2″ larger than your pie plate.  Put into pie pan and roll out your top crust, set the top crust aside. I use my Apple Pie recipe from the Better Homes and Gardens Cookbook.  I prepare and mix the ingredients for 4 pies at once.  Now divide this into 4 gallon zip lock freezer bags.  Bake one and freeze the rest to make life easier on another day. Place a “Pie Bird” in the center [see picture] so it’s resting on the bottom crust.  Add pie filling around it.  This will allow the steam to escape and keep your pie from bubbling all over your oven!  Add the top crust, crimp edges and bake according to the directions.  Note: 10 minutes before the pie is done pull it out of the oven and brush the top with butter, then add a mixture of cinnamon and sugar to lightly dust the top.  This gives you a crispy glaze that is delicious with every bite.