4 c. flour
1 3/4 c. vegetable shortening (not oil)
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
1 egg

With fork, mix first 4 ingredients. In small bowl, beat 1/2 cup water and remaining ingredients together. Add to first mixture and blend with fork until dry ingredients are moistened. With hands, mold dough in a ball and chill at least 15 minutes. Dough can be stored in refrigerator up to 3 days, or it can be frozen until ready to use. Makes 2 double crust 9 inch pies and one 9 inch shell. Dough should stand for 15 minutes before rolling. 3/4-1 c. sugar 1 tsp. cinnamon or nutmeg 1 tsp. grated lemon rind 6-7 c. sliced peeled tart cooking apples 1 1/2 tbsp. butter

Line 9 inch pie pan with pastry. Mix next 3 ingredients, add to apples; mix well. Heap in lined pan and dot with butter. Adjust top crust and cut slits for steam to escape. Seal edges and flute. Bake in hot oven (425 degrees) 30-40 minutes, or until crust is well browned and apples are soft. If edges gets too brown during baking, cover with foil last 10 minutes. Serve warm or cold with ice cream, Cheddar cheese, or whipping cream.