The Crust  
Take just enough flour,
A pinch of salt, some Crisco
(How much?)
You don’t need to measure it, You’ll know when it’s right  
Mix this together until it’s crumbly
Add just enough water to make The dough stick together
(How much water?)
Enough, not too much
(it should be frustratingly dry)  

Split dough into two balls
Roll out on a lightly floured surface
(I read that you should refrigerate the dough)
Roll it immediately, refrigeration is for the weak  
The dough should barely stick together
Swearing at the dough helps ensure a flaky crust
Line the pie pan with crust, cut off the extra dough
Pinch the edges with your fingers  

Filling  
Peel enough tart apples, preferably Granny Smith
(How many apples?)
Enough for a 9” crust, you’ll know it
Slice thin, but not too thin   

Sprinkle tapioca on the bottom crust
To keep it from getting mushy
(I’ve read you should use flour)
That’s how the goyim do it, use tapioca  

Toss the sliced apples on top
(I’ve seen them arranged neatly by others)
No one cares how they are arranged
Once the apples are in, add
Sugar, cinnamon, maybe nutmeg
(How much?)
Enough with the questions, just watch
Practice, get the feel  

Place the top crust over the apples
Pinch to close
Cut a hole in the center of the crust
Make a funnel out of tinfoil, place  it in the hole (
Why the funnel?)
So the juices won’t ruin the crust  

Bake in the oven until done and ready to eat
(Until the kitchen smells like heaven And her memory is a blessing)  

While the pie cooks, take the leftover dough
Reroll it and cut into circles using a shot glass
Sprinkle cinnamon sugar on the rounds and bake

Eat while hot so the cinnamon sugar burns your tongue  
When the pie is done, remove from oven
Let cool until you can’t stand it
Then slice and eat
(let your tears fall onto the pie)