Carolyn's Fresh Apple Pie on the Holland

Carolyn says this will yield the best pie crust ever. She says that she didnt' think it possible to have a flakier crust until she baked a pie on her Holland Grill.

1 ½ cups Gold Medal Flour, ¾ tsp. salt, ½ cup Crisco shortening plus 2 tbsp. 6 to 8 tbsp. ice water. Mix as directed for any pie crust recipe and prepare to put into pie pan.
Fresh Apple pie filling: Select tart, firm apples such as Jonathans, Winesaps or Granny Smiths. Add ¾ to 1 cup sugar, ¼ scant tsp. cinnamon, 6 to 7 cups sliced pared apples, 1 tbsp tapioca (for thickening), 1 ½ tbsp. butter or margarine. Mix sugar, cinnamon & tapioca. Mix lightly through apples. Heap into pastry-lined pie pan. Dot with butter or margarine. Cover with top crust which has slits cut in it. Seal and flute. Bake in heated Holland grill. Check after 35 to 40 minutes, if golden brown, pie is done. You can use this same recipe with fresh peaches or cherries for a delicious pie.
Additional Information
Recipe Source: Carolyn Kirkendall ·  Cooking Time: 35 to 40 minutes ·  Where To Cook: On your Holland Grill cooking surface or your half grid accessory. ·