Instructions: CRUST: Preheat oven to 425 degrees. Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in the blend till it looks mixed, but lumpy. Its okay to handle the mix at this point, but once you start to add the ice water, overhandling will make the crust tough, so try to keep handling to a minimum. The water should be ice cold and added gradually, mixing a little with a spoon after each addition. When dough starts to hold together a bit you can grab hold of it with your hands to form it into a ball. Be sure to use plenty of flour on your hands and on the wooden board, where youll roll it out. Transfer the dough to a floured board. Roll the dough as thinly and evenly as possible. Transfer dough to pie pan. FILLING:

*Recommended apples: Paula Reds are first choice, or Cortlands Once the apples are processed they can be mixed with the other ingredients. If the apples arent very juicy, you may want to cut back on the amount of flour a little. Add cinnamon and nutmeg. TOPPING: Cut the butter with a knife then mix it with the other ingredients. Mixture should be a little lumpy. Spread evenly over the top of the apples. Bake pie in a preheated 425 degree oven for 15 minutes. then reduce heat to 350 and bake for an additional 30 minutes.

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