Instructions: For crust: Combine flour and salt. With a pastry cutter or two knives, cut shortening into mixture until well-incorporated. Add water, a tablespoon at a time (while still cutting into the mixture) until dough cleanly separates from sides of bowl. Divide dough in half. Roll half of dough out on a pastry cloth, then transfer to bottom of a 9 inch pie pan. Save other half for top crust.

For filling: Combine all filling ingredients - except apples and butter - and mix. Add apples, mix well. Place into pie shell and dot generously with pieces of butter.

Roll out remaining dough, transfer to top of pie, close and crimp edges. Slit crust to vent, and brush top with milk. Cover edge of crust with aluminum foil

(do not remove until done baking). Bake in a preheated 425-degree oven for 50-60 minutes or until juice bubbles over the top.

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