1 c flour
1/2 tsp salt
1/3 c vegetable shortening, chilled
1/4 c water, ice cold
7 Granny Smith apples, peeled, cored, chopped, sliced thin
1/2 c sugar
1/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp salt
3/4 c brown sugar, firmly packed
3/4 c flour
1/2 tsp nutmeg, ground
1/3 c butter, chilled, cut in pieces
Place oven rack in lowest position. Preheat oven to 400 degrees.
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.
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.
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.
To prepare filling, mix together all ingredients. Spoon into crust.
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.
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.