Homemade Apple Pie

Apple Filling:

7 medium size granny smith apples-peeled, cored and sliced

¾ cup sugar, 1 t. cinnamon, 4 t. nutmeg,

1 T. fresh lemon juice

Mix all ingredients above thoroughly with a large spoon and set aside; periodically stir while making crust.

1 T. butter; 2T milk; 1t. sugar (to be used later)

*Preheat oven to 400 degrees

Homemade Double crust:

2 ½ c. white flour

½ t. salt

¾ c. Crisco shortening

1/3-1/2 c. ice water

In large bowl mix flour and salt. Blend in shortening with pastry knife or 2 knives, forming crumbly mixture the size of small peas.

Sprinkle 1 T. of ice water over part of mixture; gently stir with fork. Push to side of bowl. Repeat until all is moistened.

Divide dough in half. Form each half into a ball.

On lightly floured surface, flatten one ball of dough with hands. Sprinkle flour on rolling pin and roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around the rolling pin and unroll onto a 9 inch pie pan. Gently press to cover the pan. Trim excess that hangs over edge (use excess to fill gaps on sides of pan if needed).

Add apple mixture including juices to pie pan. Dot 1 T. of butter on top of apple filling.

Roll out remaining dough with a rolling pin. Wrap dough around rolling pin and unroll onto top of pie.

Trim edges. Use fingers to pinch top of crust to bottom crust along the edges or use fork points to press around edges. May have to touch fork to flour if sticking.

Brush milk on top crust and sprinkle sugar on top of crust.

Cut slits into the top of crust for ventilation.

Cover edges of crust with 1 inch strip pieces of aluminum foil to prevent burning of edges.

Place apple pie on cookie sheet and Bake at 400 degrees for 20 minutes then remove foil from edges and bake another 30 minutes. Let cool.