TWO-CRUST PIE PASTRY:

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
5 to 7 tbsp. cold water

Lightly spoon flour into measuring cup (don't pack it in) level off.

In a bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tablespoon at a time while mixing lightly with a fork. Keep adding water until dough is just moist enough to hold together. Shape dough into 2 balls for the two-crust pie.

Flatten the ball and roll it on a lightly floured surface. Roll from the center to the edge into a circle that is at least two inches larger than the 9-inch pan.

Place dough in pan, trim bottom and fill with filling and cover top and poke holes in the top to vent.

APPLE FILLING MIXTURE:

6 cups peeled apples, thinly sliced
1 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

In large bowl, combine all filling ingredients; toss lightly. Spoon apple mixture into a pie-crust lined pan. Top with the second crust and poke holes in several places.

Bake at 425°F for 40 to 45 minutes or until apples are tender.

Note: Place foil under the pan to guard against over spill.