9" (1 crust) pie
1 c. flour
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2-3 tbsp. cold water

PIE FILLING:

3/4 c. sugar
1/4 c. flour
1/4 tsp. nutmeg
1 tsp. cinnamon
Approx. 7 c. thinly pared tart apples

CRUMB TOPPING:

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

CRUST: Mix flour and salt; cut in shortening thoroughly. Sprinkle in water, mixing until flour is moistened and dough almost cleans side of bowl (can add 1 to 2 teaspoons of water if needed). Dough should not stick to hands. Roll on lightly floured surface 2" larger than inverted pie plate. Sprinkle with flour again and fold into quarters. Unfold in plate and flute edges. Heat oven to 425 degrees.

FILLING: Stir together dry ingredients. Slice apples into bowl of cold water to prevent browning. Drain, mix in dry ingredients well. Place in pie crust.

TOPPING: Mix flour, butter and brown sugar until crumbly. Place on top of pie. Bake at 425 degrees for 50 minutes. Cover with aluminum foil last 10 minutes to prevent over browning.