1 c. flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
2-3 tbsp. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather dough into ball; shape into flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than pie pan.

PIE FILLING:

3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
6 c. thinly sliced pared tart apples

TOPPING:

1 c. flour
1/2 c. firm butter
1/2 c. brown sugar

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into pastry-lined pie pan. Mix all ingredients for topping until crumbly; spread evenly over apples. Bake 50 minutes. Cover topping with aluminum foil last 10 minutes of baking if top browns too quickly.