Here's another for you. I knew I had written it out some time ago. Just had to find it. It looks a lot more complicated than it is, and is worth every bit of effort.
You need pastry for a double-crust pie of whatever size you want to do. By all means use your own recipe, if you have one you're comfortable with, or try this. It's unconventional, but it works! Makes enough for two 10-inch double crust pies...
1/2 lb shortening
1/4 cup butter
3 cups all purpose flour
1/2 tsp salt
1/2 cup cold water
Soften fats and cream together. Sift flour and salt together on top of fat, and cream it in. It gets a bit heavy to handle, but just work the flour into the fat. Then pour the water over the mixture and stir it in. It gets quite sticky, but will soon pull away from the sides of the bowl and make a rough ball. Use your hands to tidy the ball, then put the bowl in the fridge while you prepare your apples...
Use apples of your choice, any good cooking apple is fine, but my very strong preference is for Spartans. They're nice and crisp, but not tough, quite juicy, but don't wilt as long as they're not cut too thin, and sweet/tart.
Peel and core apples and slice them about 1/2 inch thick or so - not thinner. Let your empty pie plate be your guide as to how many to do. Just mound 'em up in the pie plate until you have a nice mountain, not quite twice the depth of the dish in the middle. I use a 10-inch dish and it takes anywhere from 6-10 apples, depending on the size.
When your apples are done, take the pastry dough out of the fridge. Feel it. It should be firm and not sticky anymore, but not hard and not dry. If it's too hard and dry, just leave it on the counter for a few minutes and do something else until it's feeling more friendly. Turn oven on to 400F
When you're ready to roll, you need whatever good clean rolling surface you like and plenty of flour for rolling. Cut a hunk of dough - one quarter of the above recipe, and roll out turning often, until it is slightly larger than the pie plate and not too thin. Fold in quarters and lift gently into the pie plate. Unfold.
Take one piece of apple and eat it. You're checking for sweetness and juiciness. Sprinkle inside of bottom crust with about a tablespoon or so of flour, more if the apples are very juicy. Arrange cut apples in dish. Sprinkle with your choice of spices: cinnamon and ginger are our pets, generous with both. Sprinkle spiced apples with brown sugar. Any brown sugar is fine, but demerara is best: about 1/3 cup, give or take, depending on sweetness of apples and how sweet you like your pie. Dot the sugar with butter: gobs about the size of your baby finger nail, about an inch apart. It will take about 1/3 cup, again give or take. This is an art, not a science!
Then roll another crust as you did the first, fold it, transfer to the full plate and unfold. Trim edges roughly, and then crimp together however you like, and trim again if necessary for appearance. Prick top crust in a pretty pattern (or snip a pattern with scissors if you prefer), brush gently with a little milk and sprinkle lightly with white sugar.
Bake in 400F oven, about 30 minutes or until top is golden and a little colour is showing on the bottom crust (this is, of course, assuming you're using a glass pie plate, which is recommended, for this reason). When done, remove from oven to a wire rack. Great at any temperature, but let it cool a little before you try to cut it! It does not require any garnish, but if you're into such things, the best is a hunk of extra old white cheddar. Ice cream and whipped cream also acceptable.
Happy pie making!