Begin by making the pie crust. Cut crisco, flour, sugar and salt together with a fork until crumb mixture is formed

Whisk eggs, vinegar, and water together, and gently combine with dry ingredients

Gently work dough until soft dough ball is formed. Wrap in plastic wrap and chill in the fridge for at least 30 mins (can store up to one day).

Peel, core, and slice apples and place in a large mixing bowl.

Gently toss sugar, flour, cinnamon and nutmeg and lemon juice with apples until well combined and evenly coated. Set aside.

Remove chilled dough and cut roughly in half, with one dough ball being slightly larger than the other.

Start with the larger of two dough balls on a generously floured counter top and gently roll the dough ball into a circular shape using a flour dusted rolling pin. Roll dough to a large enough circle that it will easily cover a 9' pie pan with overlap.

You will then work to carefully fold the dough into a half circle and transfer it to your pie pan. Don't worry if your pie crust sticks, tears or cracks in areas, you can seam edges together when the pie crust is in the pan.

Next fill your pie crust with your prepped and seasoned apples.

Repeat crust rolling with the second ball of pie crust dough, rolling it large enough to cover the top of your pie pan.

After transferring top crust layer, seam the top and bottom pie crust layers together by gently pinching together with fingers. Any homemade pattern will do! I gently use my thumb and pointer finger to crimp dough along the edge.

Finish by trimming the excess dough from the perimeter edge of your pie plate, poke multiple vent holes along the top with a knife or fork, and generously dust with a a cinnamon sugar mixture.

Bake pie in a preheated 400 degree oven for 40-50 minutes.