Illinois Apple Pie



INGREDIENTS:

2 c  Level cups all-purpose flour

1/4 ts salt

1/2 c  Ice water

1/4 c  Sugar, white

1 c  Even cup crisco shortening

1/4 c  milk

6 c  Tart apples,peeled & sliced

1/2 c  brown sugar

2 tb Lemon juice

1/4 ts Nutmeg

1/2 c  sugar

1 ts cinnamon

1/4 ts salt

1 tb butter  

DIRECTIONS:

1. Preheat oven to 450 degrees. For crust,combine flour and
salt in mixing bowl. Cut in shortening with pastry blender
or 2 knifes until mixture is uniform. Add water;toss lightly
with a fork until dough forms a ball. Divide dough into 2
parts. On lightly floured surface,roll bottom crust into
circle 1/8" thick and about 1 1/2" larger than inverted 9" pie
plate. Gently, ease dough into pie plate,being careful not to
stretch dough. Trim edge even with pie plate.
  
2. For apple filling: Combine all ingredients in mixing bowl.
Stir until mixed well. Spoon into unbaked pie shell. Use
remaining half of dough to roll top crust, as instructed for
bottom crust. Lift onto filled pie. Trim 1/2" beyond edge of
pie plate. Fold top edge under bottom crust; flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk; sprinkle with white sugar.
Bake @ 450 degrees for 20 minutes. Reduce heat to 350 degrees;
bake an additional 25 to 30 minutes or until crust in golden
brown. Cool and serve.



Illinois Apple Pie