2 cups all-purpose flour
1⁄4 teaspoon salt
1 cup Crisco shortening
1⁄2 cup ice water
1⁄4 cup milk
1⁄4 cup sugar, white

Apple Filling

6 cups tart apples, peeled & sliced
1⁄2 cup sugar
1⁄2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon nutmeg
1 tablespoon butter


Preheat oven to 450 degrees.
For crust,combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball.
Divide dough into 2 parts.
On lightly floured surface,roll bottom crust into circle 1/8″ thick and about 1 1/2″ larger than inverted 9″ pie plate.
Gently, ease dough into pie plate,being careful not to stretch dough.
Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.
Stir until mixed well.
Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust,as instructed for bottom crust.
Lift onto filled pie.
Trim 1/2″ beyond edge of pie plate.
Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk;sprinkle with white sugar.
Bake at 450 degrees for 20 minutes.
Reduce heat to 350 degrees; bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve .

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