Illinois Apple Pie

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 .
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