2 3/4 c. flour
1/2 tsp. salt
1 c. shortening
1/4 c. butter
2 to 3 tbsp. cold water

For crust combine flour, shortening, salt and butter with pastry blender until mixture resembles coarse crumbs. Gradually stir in water, a little at a time to form a dough. Divide pastry in half. Form each to a flat round. Wrap in waxed paper or plastic wrap. Chill.

FILLING:

1 tart apples
1/2 c. brown sugar
1/4 to 1/2 c. sugar
1/2 tsp. cinnamon
Dash ground nutmeg
1/2 c. chopped walnuts
2 tbsp. butter
1 egg, beaten for brushing pie

For filling, peel apples and cut into wedges. Combine sugars, cinnamon and nutmeg. Roll out half of pastry. Fit into a 9 inch pie pan. Place half the apples in pan sprinkle with sugar. Top with remaining apples. Sprinkle with walnuts. Dot with butter.

Roll out remaining pastry. Cut into strips to make a lattice top. Brush dough with beaten egg. Bake at 375 to 400 degrees for 40 to 50 minutes until apples are soft and dough is lightly brown. Serve warm or chilled with whipped cream.