7 med. cooking apples, peeled, cored, and thinly sliced (about 8 cups)
1/4 c. sugar
1/4 c. packed brown sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. grated lemon peel
1/4 tsp. salt
2 tsp. lemon juice
Flaky Pastry (below)
1 tbsp. butter
Vanilla ice cream

About 2 hours before serving or early in day:

In large bowl with rubber spatula, lightly toss first 8 ingredients; set aside. Prepare Flaky Pastry. On floured surface with floured rolling pin, roll larger pastry ball into a circle 1/8-inch thick and 2 inches larger than 9-inch pie plate. Line plate with pastry; trim edge, leaving 1-inch overhang. Spoon apple mixture into plate; dot with butter; set aside.

Preheat oven to 425 degrees. Roll remaining pastry. Cut a few slashes or a design in center of pastry; place over filling; trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim to form a high stand-up edge; flute.

Bake pie 40-50 minutes until crust is golden and apples are tender. Remove to wire rack. Serve warm or cool with ice cream. Makes 10 servings.

FLAKY PASTRY:

In medium bowl, stir 2 cups all-purpose flour and 1 teaspoon salt. With pastry blender, cut 3/4 cup shortening into flour to resemble coarse crumbs. Sprinkle 5-6 tablespoons cold water, a tablespoon at a time, into mixture, mixing lightly after each addition until pastry is moist enough to hold together. Shape pastry into 2 balls, one slightly larger.