2 c. flour
3/4 tsp. salt
7 tbsp. cold water
3 tbsp. chilled shortening
1 tbsp. lemon juice or vinegar

Combine flour and salt in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Sprinkle in lemon juice and 5 to 6 tablespoons cold water, 1 tablespoon at a time, and toss until dough just comes together in clumps. Shape into 2 discs, one slightly larger than the other. Wrap in plastic and refrigerate at least 30 minutes.

PIE:

1 egg
1 lemon
5 to 6 tart apples, 2 1/2 to 3 lbs.
1/2 c. brown sugar
2 tsp. sugar, optional
2 tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. butter

Roll out larger disc of dough and fit into 9 inch pie plate. Beat egg with 1 tablespoon water and brush pastry with this glaze. Refrigerate pie shell.

Heat oven to 425 degrees. Squeeze juice from lemon. Peel and slice apples. Toss with lemon juice, brown sugar, flour and nutmeg and cinnamon. Fill pie shell with apple mixture. Dot with butter. Brush edges of crust with egg glaze.

Roll out second piece of dough, top pie and crimp edges. Cut vents in top crust or pierce with a fork. Brush with egg glaze and sprinkle with sugar, if desired. Bake 10 to 12 minutes, reduce oven to 350 degrees and bake until crust is golden brown, 40 to 50 minutes. Cover edges with foil if they brown too fast. Serves 8.