8 lg. tart apples
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
3 tbsp. butter
1/2 c. flour
1/4 tsp. salt
1/4 c. shortening

Pare and core and slice apples into 2 quart casserole. Combine sugar, cinnamon and nutmeg; sprinkle over apples. Dot with butter. Sprinkle apple mixture with water. Blend flour, salt and shortening with pastry blender to consistency of small peas. Add 3 tablespoons water, several drops at a time, until dough forms a ball and leaves side of bowl.

Roll out on floured board to shape of dish. Cut slits. Moisten edges with water; press dough to edges to seal. Sprinkle additional sugar and cinnamon. Bake at 425 degrees for 30 minutes. Remove and break crust in 3 inch square pieces. Return to oven and bake at 350 degrees for 15 minutes longer or until apples are tender. Yield: 8 servings.