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1
Pastry: In a large bowl stir together flour and salt.
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2
Using a pastry blender, cut in shortening until pieces are pea-size Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
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3
Push moistened dough to side of bowl.
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4
Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
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5
Divide in half.
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6
Form each half into ball.
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7
On a lightly floured surface, use your hands to slightly flatten 1 ball of dough.
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8
Roll from the center to the edge into a 12-inch circle.
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9
To transfer pastry, wrap it around the rolling pin.
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10
Unroll into a 9-inch pie plate.
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11
Ease pastry into pie plate, being careful not to stretch pastry into pie plate, being careful not to stretch pastry.
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12
Transfer filling to pastry-lined pie plate.
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13
Trim pastry even with rim of pie plate.
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14
Roll remaining dough into a 12-inch circle.
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15
Cut slits to allow steam to escape.
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16
Place remaining pastry on filling; trim 1/2 inch beyond edge of plate.
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17
Fold top pastry under bottom pastry.
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18
Crimp edge as desired.
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19
Bake as directed in individual recipes.
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20
Prepare and roll out pastry.
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21
Line a 9-inch pie plate with half of the pastry; set aside.
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22
If desired, sprinkle apples with lemon juice.
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23
In a large mixing bowl stir together sugar, flour, cinnamon, and nutmeg.
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24
Add apple slices and, if desired, raisins or walnuts.
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25
Gently toss to coat.
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26
Transfer apple mixture to the pastry-lined pie plate.
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27
Trim pastry to edge of pie plate.
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28
Cut slits in remaining pastry; place on filling and seal.
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29
Crimp edge as desired.
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30
To prevent over browning, cover edge of pie with foil.
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31
Bake in 375F oven for 25 minutes.
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32
Remove foil.
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33
Bake for 35 to 30 minutes more or until top is golden.
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34
Cool completely on a wire rack.
