Recipe - Illinois Apple Pie

CRISCO CRUST
2 cup Allpurpose flour
One fourth teaspoon Salt
1 cup Crisco shortening
One half cup Ice water
One fourth cup Milk
One fourth cup White sugar

APPLE FILLING
6 cup Tart apples,peeled
And thinly cut or sliced up
One half cup White sugar
One half cup Brown sugar
1 teaspoon Cinnamon
2 tablespoon Lemon juice
One fourth teaspoon Salt
One fourth teaspoon Nutmeg
1 tablespoon 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 .

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini