Pastry for double crust pie (following)
6 c. thinly sliced peeled cooking apples (2 lb.)
1 tbsp. lemon juice; optional
1 c. sugar
2 tbsp. all purpose flour
1/2 to 1 tsp. ground cinnamon
Dash ground nutmeg
1 tbsp. butter

Prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate.

If apples lack tartness, sprinkle with the 1 tablespoon lemon juice. In mixing bowl, combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour.) Add sugar mixture to the sliced apples; toss to mix. Fill pastry lined pie plate with apple mixture; dot with butter. Cut slits in top crust for escape of steam; place pastry on top of filling.

Seal and flute edge. Sprinkle some sugar on top, if desired. To prevent over browning, cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake until crust is golden brown, 20-25 minutes more. Cool pie on rack before serving. Serve with vanilla ice cream, if desired.

PASTRY FOR DOUBLE CRUST PIE:

2 c. all purpose flour
1 tsp. salt
2/3 c. shortening or lard
6-7 tbsp. cold water
Desired pie filling
Milk and sugar; optional

In medium mixing bowl stir together flour and salt. Cut in shortening or lard until pieces are the sizes of small peas. sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into 2 balls.

On lightly floured surface, flatten 1 ball of dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into pie plate, being careful to avoid stretching pastry. Trim pastry even with rim of pie plate. For crust top, roll out second ball of dough. Cut slits for escape of steam. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge.

Using pastry brush, brush pastry with some milk; sprinkle with a little sugar, if desired. To prevent over browning, cover edge of pie with foil. Bake as directed in individual recipe. Remove foil after about half the baking time to allow crust to brown.