Ingredients
CRUST:2 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking powder2/3 cup butter-flavored shortening1 tablespoon vegetable oil4 to 5 tablespoons milkFILLING:1 cup sugar4 tablespoons cornstarch3/8 teaspoon ground nutmeg3/8 teaspoon ground cinnamonDash salt4-1/2 cups thinly sliced peeled tart apples1 tablespoon water2 tablespoons butter
Preparation
Measure flour, salt and baking powder into large bowl; mix well. Cut in shortening until mixture resembles small peas. Sprinkle in oil then milk, 1 tablespoon at a time, tossing with fork after each addition. When it’s thoroughly mixed, press dough firmly together with hands as you would a snowball. Divide dough into two balls. Roll out each piece on a lightly floured pastry cloth. Put bottom crust into 9-in. pie pan; set aside.
Prepare filling by stirring together the sugar, cornstarch, nutmeg, cinnamon and salt; mix with apples and water. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal and flute. Slit steam vents in top crust. Cover edge with aluminum foil to prevent overbrowning.
Bake at 425° for 25 minutes. Remove foil and bake 15 minutes longer.
