Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Level cups all-purpose flour
     1/4  teaspoon      Salt
   1      cup           Evel cup Crisco shortening
     1/2  cup           Ice water
     1/4  cup           Milk
     1/4  cup           White sugar
   6      cups          Tart apples -- peeled & sliced
     1/2  cup           White sugar
     1/2  cup           Brown sugar
   1      teaspoon      Cinnamon
   2      tablespoons   Lemon juice
     1/4  teaspoon      Salt
     1/4  teaspoon      Nutmeg
   1      tablespoon    Butter

Preparation:

Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve .