FILLING:

3/4 c. sugar
1/4 c. all purpose flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Dash of salt
6 c. thinly sliced, pared and cored apples (about 5 med. apples)

PASTRY FOR ONE 9 INCH CRUST:

1 c. all purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2 to 3 tbsp. cold water

CRUMB TOPPING:

1 c. all purpose flour
1/2 c. firm butter
1/2 c. brown sugar, packed

Mix until crumbly the topping mixture.

To make pastry, measure flour and salt into bowl. Cut in shortening thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and dough almost cleans the sides of the bowl. Gather the dough into a ball, then shape into a flattened round on a slightly floured board. Roll the dough 2 inches larger all around than the inverted pie pan. Fold the pastry into quarters; unfold and ease into the pan. Fold the pastry into quarters; unfold and ease into the pan, gently pressing toward the center with your fingertips. Do not stretch as this causes shrinkage. Trim the overhang edge of pastry one inch from rim of pan. Fold and roll the pastry under, even with the pan and flute.

Heat oven to 425 degrees. Stir together sugar, flour, nutmeg, cinnamon and salt; mix lightly with the apples. Pour into the pastry lined pie pan and sprinkle with the Crumb topping. Cover the edge with a 2 to 3 inch strip of foil to prevent excessive browning; remove foil for the last 15 minutes of baking. Bake 40 to 50 minutes.