Step 1

Put apples in a large pot or Dutch oven and add enough water to almost cover. Stir in two cups sugar.

Step 2

Turn heat to medium-high and bring to a boil.

Step 3

Turn heat down just a little so apples continue to simmer, breaking up apples with spoon as they cook. Cook until apples are tender and juicy, stirring frequently. You may need to add more water as they cook. Do not allow the apples to get dry. Remove apples from heat and allow to cool.

Step 4

Start with 4 heaping cups of self-rising flour and cut in 3/4 cup Crisco shortening and 1/4 cup butter with a fork or your fingers. Mix well until shortening/butter is incorporated into the flour.

Step 5

Add 1 1/2 cups of ice water to flour, and add additional ice water as needed to get all the dry flour mixed in. Mix with a fork until dough is sticky.

Step 6

Dip hands in flour and sprinkle additional flour onto dough so that you can knead it. Use additional flour as needed to be able to knead the dough until smooth and non-sticky.

Step 7

Pinch off pieces of dough to make balls slightly smaller than ping pong balls.

Step 8

Roll each ball out until thin.

Step 9

Add a heaping spoonful or two of apples to one side of rolled dough. After the first couple, you will learn exactly how much apples to place on the dough. If you put too much, the dough will not cover without tearing.

Step 10

Dip your finger in water and rub around the edges of the dough where the apples are.

Step 11

Carefully fold the dough over and press the edges together lightly to seal. Using a fork, crimp the edges to fully seal.

Step 12

Once all the pies are ready, add about 1/2 cup Crisco shortening and 2 tablespoons butter to a large skillet and heat on medium-high.

Step 13

Once the grease is hot enough to sizzle from a drop of water, carefully lay two or three pies in the skillet.

Step 14

Cook about a minute to a minute and half on each side until they are golden brown.

Step 15

Lay pies on a large platter lined with paper towels and serve immediately.