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1
Preheat oven to 400F.
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2
Mix flour and salt in large bowl.
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3
Cut in shortening using a pastry blender or two knives until mixture resembles coarse crumbs.
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4
Add water, 1 Tbsp.
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5
at a time, mixing lightly with fork until flour mixture is evenly moistened and clings together when pressed into a ball.
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6
Divide dough in half; shape each half into 1/2-inch-thick round.
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7
Wrap each dough round in plastic wrap; refrigerate 15 min.
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8
Meanwhile, toss apples with sugar, cornstarch, cinnamon, nutmeg and lemon juice in large bowl; set aside.
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9
Place 1 dough round between two large sheets of plastic wrap; roll out dough with rolling pin to flatten slightly, working from center of dough to the edge.
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10
Turn over; continue rolling until dough round is about 2 inches larger than diameter of inverted 9-inch pie plate.
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11
Peel off top piece of plastic wrap; invert dough into pie plate.
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12
Peel off remaining piece of plastic wrap; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough.
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13
Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings.
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14
Fill with apple mixture; set aside.
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15
Roll out remaining dough as directed; place over filling.
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16
Trim top crust about 1/2 inch beyond edge of pie plate.
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17
Fold edge of top crust under edge of bottom crust; pinch edges together to form a ridge.
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18
Flute edge (see Tip).
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19
Cut several slits near center of pie to allow steam to escape.
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20
Bake 45 to 50 min.
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21
or until juices form bubbles that burst slowly.
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22
Cool.
