---------- Recipe via Meal-Master (tm) v8.04
  
       Title: ILLINOIS APPLE PIE
  Categories: Pies
       Yield: 8 servings
  
 -----------------------CRISCO CRUST-----------------------
       2 c  All-purpose flour
     1/4 ts Salt
       1 c  Crisco shortening
     1/2 c  Ice water
     1/4 c  Milk
     1/4 c  White sugar
 
 -----------------------APPLE FILLING-----------------------
       6 c  Tart apples,peeled
       1 x  And thinly sliced
     1/2 c  White sugar
     1/2 c  Brown sugar
       1 ts Cinnamon
       2 tb Lemon juice
     1/4 ts Salt
     1/4 ts Nutmeg
       1 tb Butter
  
      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 @ 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 .
  
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