To make the crust, you will need:

2½ Cups white flour
2 Tablespoons sugar
½ Cup cold butter, broken into small pieces
5 Tablespoons cold vegetable shortening
8 Tablespoons ice water
Mixing bowl
9″ Pie plate
Saran Wrap

1. Measure the flour, sugar, and salt together. Stir to combine.

2. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don’t overmix them.

3. Add the ice water. Mix until the dough holds together. (Add more water if necessary.)

4. Turn the dough onto a lightly floured surface, knead it together, then divide in half.

5. Flatten each half into a disk, wrap in saran wrap, and chill for at least an hour.

6. Roll out one of the disks on a lightly floured surface until you have a circle that’s about twelve inches in diameter.

7. Put the circle of dough in a nine-inch pie plate, trimming any extra dough from the edges with a sharp knife.

8. Return it to the refrigerator until you are ready to add the filling.

9. Add filling (see below).

To make the filling you will need:

1/3 to 2/3 Cup sugar
¼ Cup all-purpose flour
½ Teaspoon ground nutmeg
½ Teaspoon ground cinnamon
Pinch of salt
8 Medium sized apples (a medium apple = about 1 cup)
2 Tablespoon margarine
Mixing bowl

1. Heat oven to 425 degrees.

2. Peel, core, and slice the apples. Try to keep the size of the slices even.

3. Mix sugar, flour, nutmeg, cinnamon, and salt in a large bowl.

4. Stir in the apples.

5. Pour the filling into the pie-crust lined plate. Dot filling with margarine.

6. Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut a couple of slits in the top.

7. Bake 40–50 minutes, or until the crust is brown and juice begins to bubble through the slits in the crust.