Illinois Apple Pie

Yields:	1 Pie
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	Preparation	30 minutes
	Cooking	50 minutes
	Ready In	1 hours

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Ingredients


Crisco crust
2	cups	flour, all-purpose
1/4	teaspoon	salt
1	cup	vegetable shortening
1/2	cup	water	ice cold
1/4	cup	milk
1/4	cup	sugar	white

Apple filling
6	cups	apples, tart	peeled, and thinely sliced
1/2	cup	sugar	white
1/2	cup	brown sugar
1	teaspoon	cinnamon
2	tablespoons	lemon juice
1/4	teaspoon	salt
1/4	teaspoon	nutmeg
1	tablespoon	butter

Directions

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 at 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.