Title: Illinois Apple Pie
Categories: Pie Dessert
Yield: 6 Servings
| 1/4 | ts | Salt |
| 1/2 | c | Ice water |
| 1/4 | c | Sugar, white |
| 6 | c | Tart apples,peeled & sliced |
| 1/2 | c | Brown sugar |
| 2 | tb | Lemon juice |
| 1/4 | ts | Nutmeg |
| 2 | c | Level cups all-purpose flour |
| 1 | c | Evel cup crisco shortening |
| 1/4 | c | Milk ---------apple f----------- |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | tb | 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 .