Apple Pie

(by Silentia Slaboch)

Crust:

2 2/3 c. all-purpose flour (Mom uses Pillsbury) 1 t. salt 1 c. chilled Crisco 6 - 10 T. ice cold water Filling: 1/2 c. brown sugar 1/2 c. granulated sugar 2 T. all-purpose flour 1 t. cinnamon 1/2 t. nutmeg 4 c. Granny Smith apples, peeled and sliced 3 c. Jonathan or other red apples, peeled and sliced 1 T. lemon juice

1 T. butter, cut into small cubes

Glaze: 1 egg 1 T. water 1 t. sugar Blend flour and salt.

Cut shortening in with a pastry blender or fork until coarse crumbs form.

Stir in enough water so that dough just holds together.

Divide dough in half, and shape into 1/2-inch thick disks.

Wrap divided dough in plastic and refrigerate until ready to roll out, at least 30 minutes. Preheat oven to 375 F. Make filling: In large mixing bowl, combine sugars, flour and spices.

Toss in apples and lemon juice, stirring together.

On a lightly floured surface, roll out half of dough into an 11-inch circle, and place in bottom of a 9-inch deep-dish pie pan. Spoon apple mixture on top.

Dot with butter.

Roll out second dough round, and place on top of apples.

Pinch the top and bottom crusts together, sealing the edges all around, and flute with fingers or a fork.

Cut a few slits in the top crust for escape of steam.

Mix egg and water together, and brush on top crust.

Sprinkle with sugar.

Place aluminum foil loosely around edges to prevent over-browning.

Bake for approximately 30 minutes.

Remove foil and bake an additional 10 - 15 minutes or until crust is golden brown and filling in center is bubbly. Cool to room temperature before cutting.

(Read Mom Can Cook, the story that accompanies this recipe.)