PASTRY:

2 c. sifted flour
1 tsp. salt
2/3 c. shortening
3 to 5 tbsp. cold water

Sift flour and measure 2 cups. Add 1 teaspoon salt. Sift. Cut 2/3 cup shortening into the flour mixture with 2 knives or with a pastry blender until it is the size of peas. Sprinkle 3 to 5 tablespoons water into the mixture while blending with a fork. Take care not to add more water then needed to make a stiff dough. Roll the dough in waxed paper and chill. 1/2 to 3/4 c. sugar, depending on tartness F.G. nutmeg 1/3 tsp. cinnamon 1 tbsp. flour 1 tbsp. butter 2 tsp. lemon juice

Mix together 1/2 to 3/4 cup sugar, F.G. nutmeg, 1/3 teaspoon cinnamon and 1 tablespoons butter and 2 teaspoons lemon juice. Place a little more than half of the pastry on a slightly floured board and roll to a thickness of 1/8 inch. Make the crust large enough to overlap the sides of the pie pan. Turn oven to 450 degrees.

Roll the top crust a little thinner than the bottom crust, and 1/2 to 1 inch wider than the pie pan. While the crust is flat on the board, make a few small gashes or decorations in it to permit steam to escape.

Quarter apples. Peel, and cut in 1/4 inch slices. Fit the bottom crust in pie pan. Arrange half of the apples in it, and sprinkle with half of the sugar and spices. Repeat, heaping the apples in the center.

Sprinkle with lemon juice and dot with butter. Brush the edge of bottom crust with cold water. Add the top crust and seal the edges. Trim off the excess dough and flute the edges with fingers. Bake in a hot oven (450 degrees) for 15 minutes. Reduce heat to 325 degrees, and bake for 35 minutes.