Mom’s French Apple Pie



5-6 c. peeled, sliced apples
1 tbsp. lemon juice
1/2 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg


1/4 c. butter
1/2 c. flour
1/4 c. brown sugar or sugar
1/2 tsp. nutmeg


Toss filling ingredients together. Pile high in pastry shell. Cut butter into other ingredients for Topping until crumbly. Sprinkle evenly over filling. Place wax paper under plate while microwaving. Microwave on High 8 minutes. Rotate 1/2 turn. Microwave 6 to 10 minutes until apples are tender. Cool and serve with ice cream or whipped topping.
PASTRY SHELL: One crust 9″ or 10″. Cut 1/3 cup shortening, 2 tablespoons butter into 1 cup flour and 1/2 teaspoon salt until resembles coarse crumbs. Add 3 tablespoons cold water with 3 or 4 drops of yellow food coloring until dough is moist enough to hold together. Form into ball. Flatten and roll out on floured surface until 2″ larger than 9″ or 10″ pie plate. Prick crust with fork in the bend, sides and bottom after fitting into pie plate. Flute edges. Microwave on High 6 to 7 minutes. Rotate 1/2 turn after 3 minutes.
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