6 tart apples
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. nutmeg
Grated rind of 1 lemon
Grated rind of 1 orange
3 tbsp. butter
1/2 pastry recipe

Pare and core apples, cut into eighths. Place in deep, greased baking dish. Combine sugar, brown sugar, nutmeg, lemon rind and orange rind. Sprinkle over apples. Dot with butter. Top with thin sheet of pastry, pricked in a design. Bake in hot oven (425 degrees) 40 to 45 minutes. Serves 6.

PASTRY:

2 c. flour
3/4 tsp. salt
2/3 c. shortening
Cold water

Sift flour. Mix and sift flour and salt. Cut in shortening with 2 knives or pastry blender, until flour shortening particles are about the size of small peas. Sprinkle 1 tablespoon cold water over mixture and mix in lightly with a fork. Continue adding water in this fashion until pastry gathers around fork in a soft ball. Divide pastry in half and roll each half separately on lightly floured board to 1/8 inch thickness. Handle rolling pin very lightly. Makes enough for two crust 9-inch pie.

NOTE: Make 1/2 this recipe for deep dish or one crust pies.