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Lynn's Apple Pie

PIE CRUST:

2/3 c. + 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4-5 tbsp. cold water

FILLING:

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
6 c. thinly sliced pared tart apples (about 6 med.)
2 tbsp. butter

CRUST: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moist and pastry almost cleans side of bowl. Gather pastry into ball; shape and flatten into a circle on lightly floured surface. Roll pastry 2" larger than inverted pie pan. Fold pastry into fourths, unfold and ease into pie pan.

FILLING: Mix sugar, flour, spices and salt. Stir in apples. Pour into pastry. Dot with butter. Cover with top pastry that has slits cut into it. Cover and flute. Cover edge with 3" strip aluminum foil. Remove foil last 15 minutes of baking. Bake 40 to 50 minutes at 425 degrees.

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