Ingredients
2 cups all-purpose flour1 teaspoon salt3/4 cup shortening4 to 5 tablespoons cold waterFILLING:7 to 8 cups thinly sliced peeled tart apples2 tablespoons lemon juice1 cup sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons butter1 large egg yolk1 tablespoon water
Preparation
In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until dough holds together. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 425°. For filling, in a large bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss to coat.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Whisk egg yolk and water; brush over crust.
Bake 15 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
