My Mom's Apple Pie

• First Step, take the 2 cups of flour, and the 1/2 Tsp salt place them in a bowl, make a well in the middle to accept the Liquids
• Next measure out the Just under 1/2 cup of Wesson vegetable oil, and the ice cold milk up to the cup mark
• Pour the liquids into the flour/salt bowl working it gently with a spoon until most of the liquid is incorporated into the flour.  Then finish mixing it gently with your hands, squeezing the dough through your fingers until mixed (Do Not Over Mix)
• Place the dough in a covered bowl in the refrigerator.
• Start peeling your apples, the quarter them, remove the seeds and core then cut the apples into strips about 1/4" thick

• Butter very lightly a 9 inch glass pyrex pie plate, including the rim, then lightly flour
• Take the chilled dough from the refrigerator and divide it in half, using waxed paper, cut 2 sheets about 14 inches, place the half of dough in the center of the first sheet, flattening it with your hands, then place the second sheet of waxed paper over the dough and roll until even and about 1 inch larger than your pie plate on all sides.
• Peel the top sheet of waxed paper back about 1/2 way across the dough, then place the dough peeled side down over the pie plate and gently pull the rest of the waxed paper sheet out.  Then remove the top waxed paper sheet.
• Center the bottom dough in the pie plate.
• Take 1 Cup of sugar and mix it with the apples you peeled and cut up. mixing well
• Pour this into the bottom of the pie, including any syrup that from in the bottom of the bowl from the apples & sugar.
• Repeat the rolling of the top of the pie using the remaining half of the dough, use fresh waxed paper as it tends to curl if you reuse it.
• Take the 1/4lb stick of unsalted butter and cut it up into 1/4" slices and place these on the apples, spreading them out evenly.
• Place the top crust over the pile of apples after pealing one of the sheets of waxed paper off. Then when it is centered, peal of the remaining waxed paper sheet.
• Crimp the edges of the bottom and top dough together, and trim as needed.
• take a fork and prick the top of the pie 10 to 20 times to make small holes for the steam to escape.
• using your fingers, coat the top of the pie with milk to give the crust a nice golden glaze

• Bake on the center rack for 1 hour at 400 degrees, make sure you place a cookie sheet lines with foil on the shelf under the pie as this pie drips allot