2 1/2 c. plain flour
Pinch of salt
1/4 c. shortening
6 tbsp. butter
1 egg yolk
Cold water
Milk

FILLING:

1 lb. cooking apples, peeled and sliced
1/4 c. white sugar

Sift the flour and salt for the pastry into a bowl; add the fats and rub them in until evenly distributed. Bind the ingredients together with the egg yolk and enough cold water to make a fairly stiff dough. Turn the dough onto a floured surface and knead it lightly. Then, using half of the pastry, line the base of an 8 inch pie plate, letting it overlap the edges by half an inch.

Layer the apples and sugar into the center. Roll the remaining piece of dough into a round a little larger than the plate and cut into half inch strips. Closely trellis the top of the pie with the pastry so that the filling is almost enclosed. Stick the strips to the sides with water. Overlap the pastry to form a thick edge and flute it for decoration. Brush the pastry with milk. Bake at 375 degrees for 40 minutes or until golden brown.