Apple Orchard Pie

-crust
- 1 c All purpose flour

1/2 ts Salt

1/3 c Shortening

3 tb Cold water (maybe 4 tb)

-filling
- 2 c Grated cooking apples-peeled

1/2 c Sugar (use confectioners

Sugar if apples are juicy) 1/4 ts Nutmeg

-topping
- 1/2 c Heavy cream; whipped stiff

1 tb Confectioners sugar

pn Nutmeg Stir together the flour and salt. Cut in shortening until particles are the size of small peas. Sprinkle three to four tablespoons cold water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on a floured pastry cloth or board to a 10 inch circle. Fit pastry loosely into 8 inch piepan. Fold edge to form standing rim; flute. Prick crust with fork. Bake at 450 for 10 to 12 minutes. Cool. Peel and grate cooking apples. Add the sugar (either type, see above). Sprinkle with the nutmeg; blend. Turn into cooled, baked pie shell. For topping, whip the cream until stiff. Fold in the confectioners sugar. Spread over top of pie. Sprinkle with nutmeg. Description: Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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