Thanksgiving Recipes Not Found on Internet: My Very Own Apple Pie

FOR THE CRUST:
2 C flour
1 1/2 tsp salt
Pinch sugar
1 C Crisco/vegetable shortening (if you don't like shortening in your crust, use this recipe instead).
1/2 C cold water (with ice in it - you want it VERY cold)

Cut the shortening into cubes and put it in the refrigerator to chill. Combine flour, salt, and sugar in bowl. using a pastry blender, mix in crisco cubes until shortening is mostly combined and texture is crumbly. Be careful not to over-mix. Add water and use a fork to completely mix together into doughy texture, but still letting shortening marbling be visible. Divide dough in half and shape each into a ball. Refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface until about 1/4 inch thick. Place one crust on bottom of pie pan.

FOR THE FILLING:
Apple Portion:
3 tablespoons butter
2 pound apples (Honey Crisp are my favorite) sliced 1/2-inch thick
1/2 cup sugar
1/2 cup brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

Sour Cream Portion:
1 C sour cream
1 egg
1 1/2 tsp vanilla

Preheat oven to 350 degrees F. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Spoon mixture into pie crust already assembled in pan.

Beat together sour cream, egg, and vanilla. Pour over apple mixture. Top with the remaining crust and crimp edges of crust together. Using a sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Glaze with egg, if desired. Place the pie in the oven, and bake for 1 hour and 15 minutes. Remove from oven and let sit until cooled or just warm.

Option: Warm Caramel Syrup (I think this really takes it to the next level!)

Ingredients:
1/4 C sugar
1/4 C brown sugar
1/4 C butter
1/4 C heavy cream
1 tsp vanilla

Directions:
Mix sugar, butter and cream in a saucepan. Let mixture simmer 5 minutes, stirring frequently. Cool, and add vanilla. Sauce may be refrigerated and used over again. May be served warm.