FILLING:

3 lbs. Winesap or Green cooking apples
1 1/4 c. sugar
1/2 c. flour
3 tbsp. cinnamon
1/4 tsp. nutmeg
1 stick butter

CRUST:

3 c. all-purpose flour
2 sticks butter
1/2 c. Crisco
1/4 c. sugar
1 tsp. cinnamon
1 tsp. salt

Mix until looks lumpy like corn meal. Use 1/2 cup cold water. Mix all ingredients for crust except water and place in refrigerator to chill until ready; then use 1/2 cup water. Mix; roll out on floured sheet for 9 inch pie pan; place in pan.

TO PREPARE FILLING: Peel, quarter and core apples. Slice them to fill a 9 inch pan, piled. Add everything to apples except butter. Fill part filling then butter pats. Refrigerate filling.

Roll top crust; place on top with 4 slits. Sprinkle with cinnamon and sugar. Trim part excess crust. Crinkle with fingers. Place in oven on foil. Bake for 1 1/2 hours in 350 degree oven. If edges brown too fast, cover edges around with tin foil.