German Apple Pie

---CRUST

--- 1 1/2 c All-purpose flour

1/2 ts Salt

1/2 c Shortening

1 ts Vanilla extract

2 tb Ice water; to 3 tablespoons

--FILLING

-- 1 c Sugar

1/4 c All-purpose flour

2 ts Ground cinnamon

6 c Sliced peeled baking apples

1 c Heavy cream

-SERVE WITH

- Whipped cream; optional Recipe by: Country Magazine, 94/08-09 In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Sprinkle with vanilla and stir in. Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together. Shape into a ball. On a lightly floured surface, roll the dough to 1/8 inch thickness. Transfer to a 9-inch pie plate; trim and flute edges. For fillin combine sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Top w half of apples. Sprinkle with half of the remaining sugar mixture. Top with remaining apples and sugar mixture. Pour cream over all. Bake at 450; for minutes. Reduce heat to 350'; bake for 55 to 60 minutes or until apples are tender. Cool. Serve

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