CRUST:

3 c. flour
1 tsp. salt
1 level c. Crisco shortening
6 tbsp. cold water

FILLING:

9 Rome apples (about), very thinly sliced into 7 c.
2 tbsp. cornstarch
2/3 c. sugar
1/2 tsp. cinnamon
1/8 tsp. EACH salt, nutmeg
3 tbsp. butter

TOPPING:

Milk
1 tsp. sugar
1/8 tsp. cinnamon

Spoon flour into measuring cup and level with a knife. Place in a large bowl. Stir in salt. Cut in shortening with a pastry blender or two knives until it's a coarse grain about the size of small peas. Adding 1 tablespoon at a time, stir in just enough water to hold dough together. Pick up dough and pat into a ball. Divide in half and press by hand to make 2 (6 inch) pancakes.

On a lightly floured surface with a floured rolling pin, roll 1/2 dough out into a circle about 1 inch larger than inverted 10-inch pie plate. Fold dough into quarters. Place in pie plate and unfold.

Preheat oven to 400 degrees. Peel, core and slice apples very thinly into a large bowl. In a small bowl stir together cornstarch, sugar, cinnamon, salt and nutmeg. Sprinkle over apples and stir gently until they are well coated. Spoon half of apples into pastry-lined pie plate. Cutting into small slivers, dot apples with half the butter. Repeat layers with remaining apples and butter.

Roll top crust about 1 1/2 inches larger than filled pie. Place on top and trim top crust to 1 inch beyond pie plate. Fold top edge under bottom crust. Flute with fingers. Brush top of crust with milk. Mix sugar and cinnamon. Sprinkle evenly over top crust. Cut slits in top to allow steam to escape.

Bake in preheated oven 10 minutes. Reduce heat to 350 degrees and bake until top is golden, about 55 minutes.

Makes 8 servings.