from the kitchen of Michelle Roberts

PERFECT APPLE PIE

2 C all-purpose flour
1 tsp salt
3/4 C shortening
4 - 5 Tbls cold water
FILLING:
7 - 8 C thinly sliced peeled baking apples
2 Tbls lemon juice
1 C sugar
1/4 C all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
2 Tbls butter or margarine
1 egg yolk
1 Tbls water

In a bowl, combine flour & salt; cut in shortening. Gradually add cold water 1 Tbls at a time, tossing
lightly with a fork until dough forms a ball. Chill for 30 min. On a floured surface, roll half of the dough into a 10-in. circle. Place into a 9-in. pie pan. In a bowl, toss apples with lemon juice. Combine sugar,  flour, cinnamon, salt & nutmeg; add to apples & toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk & water; brush over pastry. Bake at 425 for 15 min. Reduce heat to 350; bake 40-45 min. more or until crust is golden & filling is bubbly. Yield: 8 servings.