(Makes one very large 10 to 12 inch pie.)

FILLING:

15 c. Granny Smith apples
1 1/2 c. granulated sugar
1/2 c. cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
6 tbsp. vegetable butter

PASTRY:

2 c. all-purpose flour
1 tsp. salt
3/4 c. Crisco shortening
1/3 c. ice water

For the filling, peel, core, and slice the apples into an extra-large mixing bowl. In a small mixing bowl, stir together the sugar, cornstarch, cinnamon, nutmeg, and salt. Set aside both bowls.

For the pastry, sift together flour and salt into a medium-size mixing bowl. Add the shortening, then cut it into the flour mixture with a pastry blender until mixture pieces are the size of small peas. Add the ice water a little at a time, while blending with a fork, until all ingredients are moist. Form dough into a ball and cut in half.

Place one half of the pastry dough on 2 sheets of waxed paper (overlapped to form a 15 inch by 15 inch area). Flatten with fingers until about 6 or 8 inches in diameter, then place 2 similar sheets of waxed paper on top. Roll out dough (with rolling pin) between the waxed paper, to about 13 inches in diameter.

Gently peel the top layer of waxed paper off the pastry dough. Place the dough, waxed paper side up, on the pie plate. Remove the remaining waxed paper and fit the dough loosely to the bottom and sides of the pie plate, being sure to remove any air bubbles. Trim the dough even with the outer edge of the plate.

Pour the sugar mixture over the apples and blend until all the dry ingredients are moist. Carefully transfer (with a very large spoon) the apples into the pastry lined pie plate. (The apples will be mounded very high, but will cook down.) Place thin slices of vegetable butter at intervals on top of the apples (to keep the pastry from sticking to the apples during baking).

Prepare the remaining half of the pastry dough as the first, then place on top of the apples. Trim the outer edge of the dough to 1 inch beyond the edge of the pie plate. Turn the upper layer of pastry under the outer edge of the lower layer (to seal in the apple juice during baking). Then, crimp or mold the edge to your liking. To allow air to escape during baking, cut decorative slashes in the pastry.

To protect the outer edge of the pastry from excessive browning during baking: Place a 2-inch strip of aluminum foil around the diameter, then gently mold it above and below the outer edges to cover. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees for 1 to 1 1/2 hours. (Test for doneness by inserting a sharp knife into the center of the pie. The knife should slide easily through the apples.)

Allow pie to cool, on a rack, at least an hour before serving.