DOLORES MCCANN (BSWN00A) 8 x Cooking apples*

1 1/4 c Sugar

3 tb Flour

1 1/2 ts Cinnamon

1 1/4 ts Nutmeg

1/8 ts Salt

3 tb Butter or margerine

Egg for egg wash on crust 1/8 c Sugar for decoration

-------------------------------------P------------------------------------- 3 c Flour

1 ts Salt

1 c Shortening

1 Egg

5 tb Cold water

1 tb Vinegar

Sift the flour and salt together. Cut in shortening to the size of small Peas. In small bowl;beat the egg; add water and vinegar. Using a fork, stir stir egg mixture into flour mixture. Knead briefly to make a smooth dough. (Too much handling will make a tough dough). Makes 3 crusts. (Freeze one pastry ball in a plastic bag for future use.) Roll out 2 crusts for pie. Filling: Preheat oven to 400 degrees. Line a 10-inch pie dish with pastry. *Baking apples include: Granny Smith, Winesap, Rome and Golden Delicious. Line the pastry shell with apples. In a small bowl; combine sugar, flour cinnamon, nutmeg and salt. Sprinkle over the apples. Dot with margerine. Top with pastry. For a solid crust, cut large decorative holes in the pastry to allow steam to escape. For a lattice crust, roll out a circle of pastry to fit the top of the pie. Cut into 3/4" wide strips. Lay down two strips horizon- tally. Then weave and lay down two more strips vertically. Continue this process until the filling is covered with dough strips. Protect edges of crust by covering with foil strips. Bake in preheated oven 40 minutes. Remove protective strips. Brush top crust with beaten egg.

Sprinkle with granulated sugar. Bake 20-35 minutes more, or until filling has been bubb- ling up through the crust 10-15 minutes and crust is golden brown to be sure the pie is done. Source: newsletter Nov '89 Dolores McCann -----