Apple Pie

Ingredients:

1 (3 lb.) bag granny smith apples, peeled, cored, and thinly sliced

1/2 a lemon, for juice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp all-purpose flour

1 cup sugar

2 tbsp butter, unsalted, cut into small chunks

Crust

1/3 cup milk

1 tbsp vinegar

2 cups flour

1 cup shortening

1/2 tsp salt

Directions:

In a large bowl add apples; squeeze lemon juice over top and stir to coat.  Add nutmeg, cinnamon, salt, and flour; mix until apples are thoroughly coated.  Pour in sugar and stir until well combined.  Pour mixture into pie crust, and top with the small chunks of butter.

For crust

Preheat oven to 425°.  In a small bowl blend the milk and vinegar together; set aside for 5 minutes.  In a separate (large) mixing bowl combine the flour, shortening, and salt until completely mixed; add milk mixture to flour mixture and form into a firm ball.  Cut ball in half, and roll out two separate round crusts.  Press the bottom crust into a pie dish.  Once apple mixture is put into the pie, place the top crust; cut off excess and crimp (or seal with a fork) the edges of the crust.  Make several slits into top crusts (or decorative cuts).  Bake for 15 minutes, then remove from oven and over crust edges with tin foil; resume cooking for 25 – 30 minutes longer, or until crust is a light golden brown.  Cool on a wire rack for 2 – 3 hours before eating.