Crust (2 Pies):

2-1/2 c flour
1 tsp salt
3/4 c shortening
1/4 c water
1/2 tbsp sugar

Mix flour, salt and cut in shortening until pieces are pea size. Mix well with the water until dough comes together and can be shaped into a ball. Roll out. Pour filling (recipe follows) into pie shell. Cut little pieces of butter on top of the apples. Cover with top crust. Place slits into the top crust. Seal and flute. Cover edge with 2 or 3 inches of foil to prevent excessive browning. Remove foil for the last 15 minutes of baking.

Bake at 450°F for 40-50 minutes or until crust is brown and juices begin to bubble through the slits in the crust.

**Diabetics--substitute the sugar with Sweet & Low.

Pie Filling:

3/4 c sugar (or 1/2 cup sugar & 1/4 cup brown sugar)
1/3 c flour
Dash of salt
1/2 tsp nutmeg
1/2 tsp cinnamon
6 c thinly sliced tart apples
2 tbsps butter

**Nutmeg and cinnamon can be substituted with 1 tsp apple pie spice.

Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with the apples. Pour into pie shell.