CRUST -- recipe 1 c flour 1/2 tsp salt 1/3 c vegetable shortening -- chilled 1/4 c water -- ice cold FILLING -- recipe 7 md Granny Smith apples -- peeled, cored, chop -- -sliced thin 1/2 c sugar 1/4 tsp cinnamon -- ground 1/4 tsp nutmeg -- ground 1/4 tsp salt TOPPING -- recipe 3/4 c brown sugar -- firmly packed 3/4 c flour 1/2 tsp nutmeg -- ground 1/3 c butter -- chilled, cut in pcs 45 minutes preparation 30 minutes chilling 35 minutes baking 1 Place oven rack in lowest position. Preheat oven to 400 degrees. 2 To prepare crust, in a medium bowl, mix together flour and salt. using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. 3 Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. 4 On a floured surface, using a floured rolling pin, roll dough into a 12" circle. Fit into a 9" pie pan. Trim excess dough, leaving a 1 inch overhang; make a decorative edge. 5 To prepare filling, mix together all ingredients. Spoon into crust. 6 To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture utnil coarse crumbs form. Sprinkle apples evenly with topping. 7 Bake pie until topping is lighlty browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.
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