| 1 | Crust: preheat oven to 425 degrees. |
| 2 | Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. |
| 3 | Put the remaining shortening in the blend till it looks mixed, but lumpy. |
| 4 | It"s okay to handle the mix at this point, but once you start to add the ice water, overhandling will make the crust tough, so try to keep handling to a minimum. |
| 5 | The water should be ice cold and added gradually, mixing a little with a spoon after each addition. |
| 6 | When dough starts to hold together a bit you can grab hold of it with your hands to form it into a ball. |
| 7 | Be sure to use plenty of flour on your hands and on the wooden board, where you"ll roll it out. |
| 8 | Transfer the dough to a floured board. |
| 9 | Roll the dough as thinly and evenly as possible. |
| 10 | Transfer dough to pie pan. |
| 11 | Filling: *recommended apples: paula reds are first choice, or cortlands once the apples are processed they can be mixed with the other ingredients. |
| 12 | If the apples aren"t very juicy, you may want to cut back on the amount of flour a little. |
| 13 | Add cinnamon and nutmeg. |
| 14 | Topping: cut the butter with a knife then mix it with the other ingredients. |
| 15 | Mixture should be a little lumpy. |
| 16 | Spread evenly over the top of the apples. |
| 17 | Bake pie in a preheated 425 degree oven for 15 minutes. |
| 18 | Then reduce heat to 350 and bake for an additional 30 minutes |
