CRUST:

2 c. flour
1 tsp. salt
2/3 c. plus 2 tbsp. shortening or 2/3 c. lard
4 or 5 tbsp. cold water

FILLING:

1/2 to 2/3 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
Dash of salt
6 c. sliced peeled apples (Granny Smith or Jonathan are best)

Preheat oven to 425 degrees. Prepare apples by peeling and slicing into large bowl. Combine sugar, flour, spices and salt. Pour over apples and mix to coat apples; set aside.

Combine flour and salt. Cut in shortening thoroughly. Sprinkle in water until flour is moistened and cleans sides of bowl. (Amount of water needed may vary.) Shape half the dough into a ball on floured surface and roll out 2 inches larger than pie plate. Place crust in plate.

Pour apples into crust and dot with 2 tablespoons of butter. Roll top crust the same as bottom crust. Place on top of apples. Cut slits in crust and trim edges. Sprinkle with sugar. Bake 40-50 minutes until juice bubbles and apples are tender. Cover edges with foil if they become too brown. Makes a 9-inch pie.