Grated Apple Pie

Joyce's Pie Crust
Ingredients:
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups flour
1/8 tsp salt
ice water

Use a pastry blender to combine butter, shortening, salt and flour.
When mixture forms little balls (resembling peas), add water
a little at a time until dough reaches right consistency.
Separate dough into two parts, flatten to discs,
wrap in plastic wrap, and refrigerate until filling is ready.

Flour clean, dry surface.
Roll out one section of dough to desired size.
Place in pie pan, trim dough to edge of pan.
Roll out second section of dough.
Place on top of pie filling.
Trim edges, then crimp.
Poke holes in the crust to vent
(or cute out shapes before placing top crust on pie).
Handle pie crust as little as possible to avoid a tough crust.

Pie Filling from Kneakers Bakery as seen on ABC 4

3 cups grated apples
(Kneaders recommends A-Kane, I like the ones
from our tree, Pink Ladies, or Granny Smith)
1/2 cup sugar
1/2 cup brown sugar
2 TBSP cornstarch
1 tsp maple syrup
1/4 tsp salt
1/4 tsp lemon juice
1/4 tsp cinnamon
optional: 1 TBSP butter

Blend sugars, cornstarch, and cinnamon.
Grate apples, then incorporate into sugar mixture.
Add maple syrup and lemon juice, mix well.
Optional: Cut butter into 8 pieces and dot filling mixture with butter before topping pie
Lightly sprinkle top of pie with white sugar.