2 c All-purpose flour
1/4 ts Salt
1 c Crisco shortening
1/2 c Ice water
1/4 c Milk
1/4 c White sugar
6 c Tart apples,peeled
1 x And thinly sliced
1/2 c White sugar
1/2 c Brown sugar
1 ts Cinnamon
2 tb Lemon juice
1/4 ts Salt
1/4 ts Nutmeg
1 tb Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in
mixing bowl.Cut in shortening with pastry blender or 2 knifes until
mixture is uniform.Add water;toss lightly with a fork until dough
forms a ball.Divide dough into 2 parts.
On lightly floured surface,roll bottom crust into circle 1/8″
thick and about 1 1/2″ larger than inverted 9″ pie plate.Gently, ease
dough into pie plate,being careful not to stretch dough.Trim edge
even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.Stir until
mixed well.Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust,as instructed for
bottom crust.Lift onto filled pie.Trim 1/2″ beyond edge of pie
plate.Fold top edge under bottom crust;flute as desired.Cut slits or
design in top crust to allow steam to escape.Brush top crust with
milk;sprinkle with white sugar.Bake @ 450 degrees for 20
minutes.Reduce heat to 350 degrees;bake an additional 25 to 30
minutes or until crust in golden brown.Cool and serve .