A slice of apple pie to celebrate 400 followers on twitter!

This one's for you twitter friends!

My grandmother's famous recipe for apple pie, including home made crust.
Please note: there is an element of trial and error here.
Sometimes the apples are really juicy. Sometimes you need to add more oil to the dough. It's a lot of eyeballing, getting a feel for consistency, and learning more, the more pies you bake.

Enjoy and PLEASE come back and let me know how your pies turned out!
And extra credit (vanilla ice cream) if you digg, stumble, or kirtsy, this post.

Crust
Stir together:
2 cups all-purpose flour
1 tsp salt

Chill then mix with fork until creamy:
1/2 cup oil (safflower or Mazola)
1/4 cup milk
Pour over flour mixture all at once and stir with fork until blended
If dough is too dry add tbsp of oil (oil is key)

Bottom Crust
Roll 2/3 of dough between 2 sheets waxed paper
Make sure to roll out bubbles and even thickness (approx. 1/4 inch)

Remove top piece of wax paper and invert the crust and press lightly into pie pan
Remove the second piece of wax paper, press evenly up, and just slightly over edges of pan (you can "patch" any holes with remnants of dough)


Apples
Peel core and slice 6 cups of apples
Mix 1/2 cup white sugar with 1/4 cup packed brown sugar
(if you use tart apples add more sugar)
Add
1 tbsp tapioca or cornstarch (juicy apples require more)
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp vanilla
You should have about 1/4 cup of liquid at bottom of bowl (if not, add tbsp water)
Mix gently and place in pie shell
Dot with butter or margarine

Top Crust:
Roll remaining 1/3 dough and cut strips for top
Strips are crisscrossed at an angle like this:


Or place as a solid piece and cut out holes for steam like this:


Pinch together edges of top and bottom crusts.

Bake at 450 for 10 minutes
Reduce heat to 350 and bake for 35-45 minutes until bubbly

Serve warm with vanilla ice cream.