---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Orchard Pie
  Categories: Fruits, Pies
       Yield: 1 Servings
  
            -----crust-----
       1 c  All purpose flour
     1/2 ts Salt
     1/3 c  Shortening
       3 tb Cold water (maybe 4 tb)
            -----filling-----
       2 c  Grated cooking apples-peeled
     1/2 c  Sugar (use confectioners
            Sugar if apples are juicy)
     1/4 ts Nutmeg
            -----topping-----
     1/2 c  Heavy cream; whipped stiff
       1 tb Confectioners sugar
  
   pn Nutmeg Stir together the flour and salt. Cut in shortening until
   particles are the size of small peas. Sprinkle three to four tablespoons
   cold water over mixture, tossing lightly with fork until dough is moist
   enough to hold together. Form into a ball.
   
   Roll out on a floured pastry cloth or board to a 10 inch circle. Fit pastry
   loosely into 8 inch piepan. Fold edge to form standing rim; flute. Prick
   crust with fork. Bake at 450 for 10 to 12 minutes. Cool.
   
   Peel and grate cooking apples.  Add the sugar (either type, see above).
   Sprinkle with the nutmeg; blend. Turn into cooled, baked pie shell.
   
   For topping, whip the cream until stiff.  Fold in the confectioners sugar.
   Spread over top of pie.  Sprinkle with nutmeg.
   
   Description: Unique fresh apple flavor - no cooking of filling. Just put
   grated apples sugar and spice into a pie shell, and top it off with whipped
   cream.
   
   One of the easiest apple pies you every heard of! This recipe was a $5,000
   winner in the Junior Pillsbury bake off in the Third Grand National baking
   contest, December 1951 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
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