Categories: Pies, Desserts 
      Yield: 6 servings 
  
      1 x  -------------c--------------        2 c  Level cups all-purpose flour 
    1/4 ts Salt                                1 c  Evel cup crisco shortening 
    1/2 c  Ice water                         1/4 c  Milk 
    1/4 c  Sugar, white                        1 x  ----------apple f----------- 
      6 c  Tart apples,peeled & sliced       1/2 c  Sugar 
    1/2 c  Brown sugar                         1 ts Cinnamon 
      2 tb Lemon juice                       1/4 ts Salt 
    1/4 ts Nutmeg                              1 tb Butter 
  
  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. 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 .