CRUST — recipe 1 c flour
1/2 tsp salt
1/3 c vegetable shortening — chilled
1/4 c water — ice cold
FILLING — recipe 7 md Granny Smith apples — peeled, cored, chop
— -sliced thin 1/2 c sugar
1/4 tsp cinnamon — ground
1/4 tsp nutmeg — ground
1/4 tsp salt
TOPPING — recipe 3/4 c brown sugar — firmly packed
3/4 c flour
1/2 tsp nutmeg — ground
1/3 c butter — chilled, cut in pcs
45 minutes preparation 30 minutes chilling 35 minutes baking
1 Place oven rack in lowest position. Preheat oven to 400 degrees.
2 To prepare crust, in a medium bowl, mix together flour and salt. using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3 Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4 On a floured surface, using a floured rolling pin, roll dough into a 12″ circle. Fit into a 9″ pie pan. Trim excess dough, leaving a 1 inch overhang; make a decorative edge. 5 To prepare filling, mix together all ingredients. Spoon into crust.
6 To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture utnil coarse crumbs form. Sprinkle apples evenly with topping.
7 Bake pie until topping is lighlty browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.