Courtesy of Louann Parker
Apple Pie Filling

6 cups thinly sliced tart apples                       ¼ teaspoon nutmeg

¼ cup sugar                                                     1 teaspoon cinnamon

½ cup brown sugar                                         1 Tablespoon lemon juice

2 Tablespoon flour                                          ½ teaspoon lemon zest

¼ teaspoon salt                                                1 Tablespoon butter

Mix together everything except the butter. Let stand while you make the crust. Drain the apple mixture to remove most of the excess juice. (If you use all the juice the pie may bubble over).  Place evenly in the pie shell.  Dot the top with butter.  Add the top crust.  Place tin foil on the crust edges to prevent over browning. Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 45 minutes.

Apple Pie Crust

2 cups flour

½ teaspoon salt

1 Tablespoon sugar

¾ cup shortening

¼ cup boiling water

1 Tablespoon orange juice

Mix dry ingredients together.  Cut in the shortening until crumbly. Add the liquids. Stir with a fork until dough forms.  Split the dough into two fairly equal balls.  Roll out the largest ball for the bottom crust.  Fill the pie shell and add the top crust.