GRANDMA'S APPLE PIE

Steps:

• In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
• Work in the flour to make a soft dough.
• Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
• Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
• Mix well.
• On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
• Bake the pastry blind (see note on baking blind).
• When the pie shell has cooled, fill it with the apples, piling them higher in the center.
• Roll out the other pastry ball thinly and gently lay it on top.
• Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
• Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
• Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
• Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
• Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
• Weigh it down with baking beans (dried lima or butter beans are perfect).
• Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
• Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.