Erinn's Delicious Apple Pie

This was perfect after a long walk. Thanks Erinn!
Crust Ingredients:

2 1/2 cups flour

1 tsp sugar

1 tsp salt

1 cup shortening

1/3 cup ice water

plus 2, 3 tbsp water

Mix dry ingredients and cut in shortening until it resembles pebbles. Don't let it get pasty.

Sprinkle water on top and cut in with plastic spatula, add more water if needed. It should stick together but not be pasty. Wrap in plastic wrap. Refrigerate 2-24 hours. The secret to pie crust is not over handling.

Filling:

Slice 2, 3 large apples into 16 pieces. Put in bowl and douse with 1/2 cup brandy and juice from one lemon. In another bowl mix together 1/2 to 3/4 cups sugar, 4 tbsp flour, tsp salt, 1, 2 tsp cinnamon, 1/2 tsp all spice or cloves. Pour on top of apples and mix up. Let sit for at least 30 mins.

Halve pastry and roll out. Press crust in pie pan and fill with apple mixture then cover with other crust. Put at 4 slits in the top.

Pre-heat oven to 210 degrees and bake for 20 mins, then reduce to 190 and bake 20 more minutes. If crust starts to get too dark cover with tinfoil. Put a dish under the pie because it often bubbles over. Bake at least 40 mins or longer if you like softer apples.
Serve with fresh cream. I always whip my cream with little vanilla essence and never add sugar. I think it complements sweet things better.