Pie Crust:

1. Combine flour and salt in a bowl.
2. Cut in Crisco until all flour is just blended in to form pea sized chunks.
3. Sprinkle with water, 1 Tbsp at a time.
4. Toss lightly with a fork until dough will form a ball.
5. Divide dough into two parts.
6. Press to form two 5”-6” pancakes.
7. Flour rolling surface.
8. Roll dough for bottom crust and trim 1” larger than pie plate.
9. Loosen carefully, fold into quarters, unfold and press into pie plate.
10. Trim edge even with pie plate.
11. Moisten pastry edge with water.
12. Add filling (See Pie Filling and Assembly section below).
13. Roll top crust and lift on to filled pie.
14. Trim 1/2” beyond edge.
15. Fold top edge under bottom curst.
16. Flute with fingers or fork.
17. Cut slits or design in top crust or prick with a fork for steam to escape.
18. Bake according to filling recipe.

Pie Filling and Assembly:

1. Pre Heat oven to 425º
2. In large bowl mix sugar, flour, nutmeg, cinnamon and salt.
3. Stir in apples
4. Pour into prepared pie crust
5. Dot with butter
6. Sprinkle with cinnamon and sugar
7. Cover with top crust
8. Cut slits, seal, and flute.
9. Lightly spread butter on the top crust, sprinkle with cinnamon and sugar.
10. Cover edge with foil, remove during the last 15 minutes.
11. Bake until crust is brown and juices begin to bubble through slits, cook 60 minutes.