Mom's Apple Pie

(by Julie Hatfield)

Filling:

6 - 8 apples, sliced

1 1/2 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

pinch salt

1 T. lemon juice plus few gratings lemon rind

Crust:

2 c. sifted pastry flour plus additional for rolling out

1 t. salt

2/3 c. cold vegetable shortening (2 T. reserved)

6 T. cold water plus additional for sealing

1 T. butter, cut in small pieces

1 - 2 T. milk

Preheat oven to 450 F.

Toss apples with sugar, cinnamon, nutmeg, salt, lemon juice and rind. Set aside.

Mix flour and salt.

Cut in shortening with pastry blender or two knives.

Add water and quickly mix in.

Form dough into a ball, wrap in wax paper, and chill until cold enough to roll out.

Divide in half and roll each piece out on a lightly floured surface to approximately 11-inch rounds.

(The secret of Mom’s fantastic crust is this: Spread the reserved 2 T. shortening over the rolled-out dough, gather into a ball again, and roll out a second time before fitting into the pan.)

Place one round in 9-inch glass or metal pie pan.

Fill shell with apple mixture.

Dot with butter and cover with top crust.

Pat water along edge to seal the two crusts.

Using a small spoon, press the crusts together to form a scalloped edge.

Brush with milk and make several cuts in top crust.

Bake on bottom shelf of oven for 10 minutes.

Then move to middle shelf and reduce heat to 350 F.

Continue baking about 45 minutes until browned.