Dear Miss Jean,
Here is a apple pie recipe from my aunt who owns and bakes for her own restaurant. I have made this pie many times since I watched her make it and it is excellent.
Mound of apple pie recipe:
double crust:
2 1/4 cups flour 1 tsp baking powder
1 tsp salt 1/4 cup + 1 tbls cold water
3/4 cup crisco shortening
1.) preheat oven to 425 degrees
2.) sift dry ingredients together
3.) in medium size bowl cut shortening into dry ingredients with
pastry cutter.
4.) when the ingredients are the consistency of cornmeal gradually
add water while incorporating it into a ball of dough.
5.) divide the dough into two balls and begin rolling one flat
between two sheets of wax paper until you have a circle larger
than a nine inch pie plate.
6.) place the rolled out dough into the nine inch pie plate and
gently press in place.
7.) with the tongs of a fork prick the dough all over to
keep bubbles from forming
8.) roll out the remaining dough for the top crust and set aside

Apple pie filling:

8-9 apples(mixture of sweet and sour is best) peeled and
cored (save the peels to boil in a little water to make
your apple juice which you will be using in the filling)
4 tbls apple juice
1 tsp lemon or calamansi juice
1/3 cup brown sugar
1/4 cup of white sugar
2 tbls tapioca
1/4 tsp nutmeg
3/4 tsp cinnamon

1.) boil apple peels in one cup of water to make apple juice
2.) combine all ingredients together except the apples
3.) when ingredients are thoroughly incorporated, pour over
thinly sliced apples and make certain the apples are
evenly covered with the filling ingredients
4.) put the apples in the prepared pie plate.
the apples will be piled very high, press them down
gently to compress them slightly
5.) dot the apples with as much real butter as desired
and now cover with the top dough crust and seal the edges
6.) rub the top dough crust with softned butter liberally
and then rub some milk on it
7.) bake 1 hour at 425 degrees and place something under
the pie to catch that wonderful apple filling that
might ooze out. make sure you poke some vent holes in
the top crust before baking. Bon Apetit!