3 c. flour
1 tsp. salt
1 c. Crisco
1 egg, separated
1 tsp. white vinegar
6 to 7 tbsp. cold water

FILLING:

6 c. quartered, peeled apples, about 6 med. or 2 lb.
1 c. sugar
2 tbsp. quick-cooking tapioca
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. butter

Reserved egg white
Sugar

TO MAKE CRUST: In medium bowl, combine flour and salt. Using pastry blender, cut in Crisco until flour is blended to form pea-size chunks. Reserve part of egg white for glaze. Combine remaining egg white and egg yolk. Add to flour mixture. Stir in vinegar. Sprinkle water, 1 tablespoon at a time, over flour mixture. Using fork, toss lightly until dough forms a ball. Press between hands to form 4 pancakes, 5 to 6 inches each. Place 2 pancakes in resealable plastic bags. Refrigerate for future use. Using rolling pin, roll dough into circle on floured surface. Trim 1 inch larger than 9 inch pie plate. Fold into quarters and unfold. Press into pie plate. Trim edge even with pie plate.

TO MAKE FILLING: Into large bowl, slice apples 1/8 inch thick. Combine sugar, tapioca, cinnamon and nutmeg. Sprinkle over apples. Toss. Spoon into unbaked pie shell. Dot with butter. Moisten pastry edge with water. Roll top crust. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under and flute. Cut slits in top crust for steam to escape. Brush with egg white. Sprinkle with sugar. Bake in 400 degree oven for 45 to 50 minutes, or until filling in center is bubbly and crust is golden brown. Serve warm or at room temperature.