Meleece's Apple Pie

Crust:

2 1/4 cups all-purpose flour

3/4 tsp. salt

2/3 cup of shortening (or butter at room temperature)

8 to 10 tblsp. or more of cold water

Pie Filling:

6 cups of thinly sliced and peeled apples (about 2 1/4 pounds)

3/4 Cup Sugar

2 Tblsp. all-purpose flour

1/2 Tsp. ground cinnamon

1/8 tsp. ground nutmeg

Milk

Sugar

1. In a medium bowl stir together flour and salt, using a pastry blender (or two wooden spoons), cut in shortening/butter until pieces are pea-size.

2. Sprinkle water over flour mixture. Add enough water for flour to be workable but not too much that it's way sticky. Take a little more than half of the dough and spread it on floured surface (adding more flour if it's too sticky) and roll it out into a circle big enough for your pie dish. Transfer to pie dish, pushing down around edges so there's no air beneath. Leave the remainder of the dough mixture in the bowl and set aside.

3. The key to a good apple pie, I heard, is that all the slices are roughly the same size. I like to use 4 to 5 green apples but any tart, not-soft apple will work. In a large bowl mix together apples, sugar, flour, cinnamon, and nutmeg. Stir until the apples are coated with the spices. Transfer mixture to the pastry-lined pie plate.

4. Add extra water if needed to the left-over dough. Roll out in a circle just large enough to cover your pie. Place the dough over the apple filling and seal the two crusts with your fingers and then a fork (this is called crimpining, who knew! :-)

5. Brush the top of the pastry with milk and then sprinkle with sugar. Cut slits at the very top or peak with a butter knife. Bake at 375 for 50 to 60 minutes or until crust is golden and the filling bubbles.