Apple Pie

Directions

1. 1
   Pastry: In a large bowl stir together flour and salt.
2. 2
   Using a pastry blender, cut in shortening until pieces are pea-size Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
3. 3
   Push moistened dough to side of bowl.
4. 4
   Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
5. 5
   Divide in half.
6. 6
   Form each half into ball.
7. 7
   On a lightly floured surface, use your hands to slightly flatten 1 ball of dough.
8. 8
   Roll from the center to the edge into a 12-inch circle.
9. 9
   To transfer pastry, wrap it around the rolling pin.
10. 10
    Unroll into a 9-inch pie plate.
11. 11
    Ease pastry into pie plate, being careful not to stretch pastry into pie plate, being careful not to stretch pastry.
12. 12
    Transfer filling to pastry-lined pie plate.
13. 13
    Trim pastry even with rim of pie plate.
14. 14
    Roll remaining dough into a 12-inch circle.
15. 15
    Cut slits to allow steam to escape.
16. 16
    Place remaining pastry on filling; trim 1/2 inch beyond edge of plate.
17. 17
    Fold top pastry under bottom pastry.
18. 18
    Crimp edge as desired.
19. 19
    Bake as directed in individual recipes.
20. 20
    Prepare and roll out pastry.
21. 21
    Line a 9-inch pie plate with half of the pastry; set aside.
22. 22
    If desired, sprinkle apples with lemon juice.
23. 23
    In a large mixing bowl stir together sugar, flour, cinnamon, and nutmeg.
24. 24
    Add apple slices and, if desired, raisins or walnuts.
25. 25
    Gently toss to coat.
26. 26
    Transfer apple mixture to the pastry-lined pie plate.
27. 27
    Trim pastry to edge of pie plate.
28. 28
    Cut slits in remaining pastry; place on filling and seal.
29. 29
    Crimp edge as desired.
30. 30
    To prevent over browning, cover edge of pie with foil.
31. 31
    Bake in 375F oven for 25 minutes.
32. 32
    Remove foil.
33. 33
    Bake for 35 to 30 minutes more or until top is golden.
34. 34
    Cool completely on a wire rack.