Apple Pie

1.Use one half of pastry dough, rolled to 1/8“ thick, to line a 9” pie plate.

Chill.

2. Heat oven to 425 degrees.

3. Wash, pare, quarter, core and slice apples, 1/4" thick.

4. Combine lemon juice, sugar (amounts depend on sweetness of apples), nutmeg, salt, grated lemon rind, and cinnamon.

5. Place 1/2 apples in pastry-line pie plate, with sharp edges of apples turned inward, so they will not cut pastry. Sprinkle with 1/2 sugar mixture. Top with rest of apples; sprinkle with rest of sugar mixture. Heap apples somewhat in center of pie--they cook down.

6. Trim bottom pastry even with plate rim, using scissors or knife. Dot butter over apples, then moisten rim of bottom pastry with cold water.

7. Roll out rest of chilled pastry, fit and seal as top crust on apples.

8. Bake 40 minutes , or until apples are tender when pierced with a toothpick, or fork.

Serve warm, or at room temperature.

Easy Flaky Pastry:

1. Sift quantity of all-purpose flour onto a piece of waxed paper. Set empty flour sifter in medium mixing bowl.

2. Measure 2 cups sifted flour back into sifter. Add salt and sift into bowl.

3. Measure shortening; drop into flour.

4. Cut shortening into flour, using two knives, one in each hand. Work knives in crisscross fashion, like using scissors, until flour-coated particles are size of peas. Or use pastry blender.

5. Slowly stir cold water into 1/4 cup sifted flour in small bowl; mix smooth. Add to shortening mixture, stirring with two-tined fork, until particles stick together when gently pressed with fork.

6. Form pastry lightly into a ball in bowl, then turn onto a piece of waxed paper. Wrap up and chill 1/2 hr. -- no longer -- before using.