Country Apple Pie

10 inch Two Crust Pie Pastry
1 cup sugar
1/4 cup all purpose flour
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Dash of salt
8 cups thinly sliced pared tart cooking apples (about 8 medium apples) *
4 TB heavy whipping cream

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg, salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9X1 1/2 inches, or regular pie plate, 10 X 1 1/2 inches. Drizzle with 3 TB of whipping cream.
Cover with top crust. Cut slits into top crust. Brush with remaining TB whipping cream. Bake 40-45 minutes or until crust is brown and juice begins to bubble through slits in crust.


*Fuji apples were really great in this!

10 inch Two Crust Pie Pastry
1 cup shortening
2 2/3 cups all purpose flour
1 tsp salt
7-8 TB cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
Gather pastry into ball. Divide in half; shape into 2 flattened rounds on lately floured cloth covered surface. Roll pastry.