Apple Pie - make ahead and freeze for Thanksgiving

Apple Pie

In the beginning of October, the apples are perfect. I especially like Northern Spy apples  and mix them with a few other sweet apples. I make several and freeze them. I used to bake them and then put them in the freezer but now I’ve learned that in fact they taste better if frozen uncooked. It’s texture and consistency will be more like a fresh pie.
Wrap the pie in foil and then place in a large freezer bag, when ready to bake, do not thaw, just remove from freezer and put in the oven while still frozen. Bake in oven at 425 degrees Fahrenheit for 15 mins, then lower the oven to 350 degrees Fahrenheit for approximately 40 minutes.
If you decide to freeze the pie baked, remove from freezer at least 3 hours before baking, then bake at 425 degrees Fahrenheit for about 15 minutes.

Ingredients

For the Filling
8 Northern Spy Apples
2 tablespoons sugar
1 lemon squeezed
2 tablespoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter

For the Dough
1 cup flour
1 teaspoon salt
1 cup of crisco
1/4 cup cold water

Directions

To make the dough, place 1 cup flour in a bowl, add 1 teaspoon salt and mix together.
Take a cup of crisco and add to flour, rub together until the flour and crisco are like breadcrumbs
Add 1/4 cup of cold water and stir the dough around until it is bound together.
You can put in fridge for half an hour

Take a pyrex round pie dish, spray with pam.
In a bowl, peel and slice 8 apples, add 2 tablespoons sugar, 1 lemon squeezed, 2 tablespoons cinnamon, 1/2 teaspoon nutmeg. Mix altogether.
Place apple mixture in pie dish, add 1 tablespoon butter.

Roll out dough and completely cover the dish. Have a bit of the dough overlapping
Pinch around the edges in a crimping way.
With a knife make a slash in the center and then 4 more circling the center slash, this allows the steam to escape while cooking.
Bake in the oven at 350 degrees Fahrenheit for 35 - 40 minutes.