Classic Apple Pie Crust: 3 cups flour 2 tsp. Grated lemon zest 1 cup Crisco shortening 6-8 Tbs. Ice water Filling: 6 large Granny Smith Apples, peeled and sliced (about 4 cups) 1 cup Granulated Sugar 1 tsp Cinnamon ¼ cup cornstarch ¼ th cup butter, chilled and cut into pieces Egg Wash: 1 large egg. Beaten 1 Tbs. Granulated Sugar Crust: Mix flour and lemon zest together in medium bowl. Cut butter into flour with a pastry cutter until dough resembles coarse meal. Add water and blend until dough can be gathered into a ball. Divide in half, flatten into disks and wrap tightly in plastic wrap. Refrigerate 1 hour or until firm. Filling: Combine sugar, cinnamon and cornstarch in a large bowl. Add apples and toss together to coat apples. Roll out crust and place in 9-inch pie pan. Fill apple mixture and dot with butter. Roll out top crust and cover top. Cut slits into top crust and brush with egg wash. Sprinkle with granulated sugar. Bake at 400 degrees for 20 minutes. Reduce temp to 350 and continue baking until crust is golden brown and filling is bubbling through slits.