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Perfect Apple Pie

2 c Flour
1 ts ;salt
3/4 c Shortening
4 tb ;water, cold (to 5 tbs)
8 c Apples, baking; peeled,
-thinly sliced
2 tb Juice, lemon
1 c Sugar
1/4 c Flour
1 ts Cinnamon, ground
1/4 ts ;salt
1/8 ts Nutmeg, ground
2 tb Butter
1 x Eggs; yolk only
1 tb ;water

In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into a 10" circle. Place into a 9" pie pan. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. [You can also cut dough into strips and lay out a criss-cross lattice work pattern. ~JW] Beat egg yolk and water; brush over pastry. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees, bake 40-45 minutes more or until crust is golden and filling is bubbly.

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