CRUST:

2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
5-6 tbsp. cold water

Stir flour and salt with pastry blender or 2 knives use scissor-fashion; cut in shortening until mixture resembles coarse crumbs. Sprinkle in water; mix with fork. With hands, shape into ball.

For a 2-crust pie, cut pastry in half. On lightly floured surface, with lightly floured rolling pin, roll one of the pastry balls to 1/8 to 1/4-inch thickness (depends on how thick you like it). Roll out 2-inches larger than pie plate and place in plate.

Put filling in and place second layer of pastry on top; take fork and puncture holes. Take fork or fingers around edge of pie plate pressing firmly.

FILLING:

2/3 to 3/4 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 tsp. lemon juice
6-7 c. cooking apples
1 tbsp. butter, sliced

In a bowl combine all ingredients except apples. Spoon out some filling and apples; spread throughout pie. Then spread the rest of filling. Put a little butter in pie (1-2 tablespoons); spread out.

Put top layer of crust on and follow above directions. Bake at 425 degrees for 40-50 minutes.