Ingrients & Directions


-CRUST-
2 c Flour
1 c Crisco
1/2 c Milk
pn Salt

FILLING
3 lg Apples (tart), pared,
-cored and sliced
-thinly (to make 6 C)
3/4 c Sugar
2 tb Flour
3/4 ts Cinnamon, ground
ds Nutmeg
2 tb Butter, cut into
-small chunks
ds Salt

Preheat oven to 400 degrees F. Cut Crisco into flour until
well-mixed. Stir milk and salt into flour and Crisco mixture. Stir
until well-blended. Divide into two equal balls; roll into two round
of crust and reserve.

Combine sugar, flour, spices and dash of salt in a large bowl or
ziploc bag. Add the sliced apples and mix well. Pour all of apple
mixture into pastry-filled 9″ pie plate. Dot with butter chunks.
Cover with top crust and flute edge to seal in juices. Cut slits in
the top crust for steam to escape.

Sprinkle with cinnamon sugar. Bake for 50 minutes or until done.

Yields
1 Pie