CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

* Measure the flour, sugar and salt togetherl. Stir to combine.
* Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don’t over mix them.
* Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
* Turn the dough onto a lightly floured surface, knead it together, then divide in half.
* Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
* Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
* Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
* Add filling (see below)
* Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

* Heat oven to 425 degrees.
* Peel, core and slice the apples. Try to keep the size of the slices even.
* Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
* Stir in apples.
* Pour into pastry-lined pie plate.
* Dot with margarine.
* Cover with top crust and seal the edges. Cut slits in the top.
* OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
o Remove foil during last 15 minutes of baking.
* Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

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