Apple Pie

You can make the crust or you can use a pre-made one.

CRUST (recipe makes one double crust):

• 2 1/2 cups white flour
• 2 tbsp. sugar
• 1/4 tsp. salt
• 1/2 cup cold butter, broken into small pieces
• 5 tbsp. cold vegetable shortening , Spectrum or another non-hydrogentated brand
• 8 tbsp. ice water

Measure the flour, sugar and salt, sift to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.
Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran and chill for at least an hour.
Roll out one portion of the dough on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife.
Return it to the refrigerator until you are ready to make the pie. Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

Filling

• 1/3 to 2/3 cup sugar
• 2 tablespoons of tapioca pearls
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 8 medium sized apples (a medium apple = about 1 cup)
• 2 tablespoons butter

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, tapioca, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with butter.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.