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1
To make the pastry dough, put the flour and salt in a mixing bowl; using a fork to stir, distribute the salt throughout the flour.
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2
Add the shortening and break into small chunks.
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3
Either lightly rub the chunks into small pieces throughout the flour or use a pastry blender to cut the shortening into the flour.
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4
Mix lightly until the mixture resembles coarse meal.
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5
The texture wont be uniform but will be made up of small pieces and crumbs.
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6
Sprinkle the water over the flour mixture 1 tablespoon at a time, mixing lightly with the fork; add only enough water so the dough will hold together when pressed gently into a ball.
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7
If there are dry places that dont adhere, sprinkle a little more water over them.
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8
Put the dough in a bowl, cover, and chill in the refrigerator while you prepare the apples.
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9
To make the apple filling, put the sugar, cinnamon, allspice, nutmeg, and flour in a large mixing bowl.
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10
Add the apples and the lemon juice, and toss together gently but thoroughly.
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11
Preheat the oven to 425 F. degrees.
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12
Divide the dough in half.
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13
Roll out one half about 2 inches larger than the pie pan.
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14
Transfer the dough to the pan, fitting it in loosely but firmly all around.
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15
Fill the pie shell with the apple mixture, mounding it somewhat higher in the center.
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16
Although the apple filling may appear quite high, it will shrink considerably during the baking.
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17
Dot the top of the filling with the butter.
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18
Roll out the remaining half of the dough into a circle the same size and thickness as the bottom crust.
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19
Roll it up on the rolling pin, and then unroll, starting at the edge of the pie and letting it drop so it is draped over the filling.
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20
With scissors, trim the top crust, leaving about 1/4 inch of crust over the edge of the pie pan.
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21
Tuck the overhanging 1/4 inch under the edge of the bottom crust all around the rim and then press down with the tines of a fork to seal the two crusts together.
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22
Cut two small gashes in the center of the top crust to allow the steam to escape.
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23
Place the pie on the middle rack of the preheated oven and bake for 30 minutes.
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24
Reduce the heat to 350 degrees and continue baking for 20 to 30 minutes more.
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25
The pie is done when the apples are soft.
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26
Test by piercing through the gashes into the apples to make sure they are tender.
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27
If the pie starts to become too dark, cover loosely with aluminum foil.
