Pie crust:
2 c flour
1/2 tsp salt
2/3 c shortening
6-7 T water
Stir together flour and salt. Stir in shortening in little bits until well mixed. Sprinkle in 1 T water at a time, mixing in with a fork (mix as evenly as possible; try forking the moistened parts to the side as you go). Divide dough in half, on a floured surface roll each half into a 12 inch circle (approx). One half is the pie bottom, the other the pie top. [Note: If rolled really thin, this crust recipe can be stretched into two pies with just half the crust calories per pie.]
Filling:
6 c sliced apples
1 tsp lemon juice (opt)
3/4 c sugar
2 1/2 T flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)
Slice apples and sprinkle with lemon juice if desired. Add sugar, flour, cinnamon, nutmeg and toss until coated. Fill pie, top with crust and fold edges together. Poke holes in the top and bake at 375 for 50 minutes.
