1 (5 lb.) bag cooking apples
2 1/2 c. sugar
1/2 c. light brown sugar
1 tbsp. cornstarch
1 tbsp. nutmeg
1 tbsp. cinnamon
1 tbsp. vanilla flavor
1 1/2 sticks of butter
1/4 c. lemon juice

Preheat oven to 375°F.

Peel and core apples, cutting into slices. Arrange apples in bottom of pie crust of a 9 1/2 x 12 inch pan. In medium bowl combine sugar, cornstarch, nutmeg and cinnamon. Sprinkle over apples. Add lemon juice and vanilla flavor. Cut butter into small cubes, then with a fork arrange through the apples.

Cover with top crust. Sprinkle with sugar and cinnamon. Brush top crust if desired with egg whites or cream.

Using a fork, poke holes in the center forming a windmill pattern on the top crust. Dab small pieces of butter on the top.

Bake for approximately 1 hour and 15 minutes or until crust is golden brown.

PASTRY FOR PIE CRUST:

4 1/2 c. flour, sifted
1 1/2 c. vegetable shortening
A few pinches of salt
1/2 c. cold water

In a large bowl, combine the salt and flour. Using a fork cut in the vegetable shortening until it is well blended making a crumb-like mixture. Sprinkle the water over the mixture and mix with fork until enough of the water is used to create a moist ball of pastry dough.

Yield: Top and bottom crust for 9 1/2 x 12 inch pie crust.