CRUST:

2 c. sifted flour
1/2 tsp. sugar
1/4 tsp. salt
3/4 c. butter or shortening
5 tbsp. cold water
1 egg, beaten

Mix flour, sugar and salt. Cut in shortening with pastry blender. Add water gradually and stir until dough is moistened. Cover and refrigerate 1 to 2 hours. Preheat oven to 400 degrees.

FILLING:

1 1/2 lb. (4 to 5 c.) apples, peeled and diced
1/2 lb. light brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
5 tbsp. flour
Grated rind of 1/2 lemon
1/4 tsp. vanilla

NOTE: use Rome or Wine Sap apples for a great tasting pie.

Place half of cooled dough on floured pastry cloth, and roll out 11 inch circle to cover 9 inch pie pan. Place in pan and trim to size. Prick surface lightly and bake 5 minutes at 400 degrees. Brush with a little of beaten egg and bake 1 minute more.

Roll out top crust from remaining dough and set aside. Combine filling ingredients in large bowl until evenly coated and place in cooled bottom crust. Cover with top crust, trimming and crimping edges to seal. Cut 3 to 4 vents in top crust, brush with remaining beaten egg and sprinkle with a little sugar. Bake 50 to 60 minutes at 400 degrees or until a golden brown.