Sister Epperson's Recipe

PIE CRUST
1 cup shortening
2 cups flour
1 tsp salt
1/2 cup cold water
Cut shortening into flour and salt until mixture resembles course cornmeal
(use a pastry blender, forks, or finger tips). Add water and mix lightly to
forma ball of dough that holds together. Divide dough into thirds and shape
into flat circles. Lightly flour rolling surface and rolling pin. Roll
dough from center out to form a circle 10 inches in diameter. Dough should
be 1/8 inch thick or less. Loosen pastry from board and fold in half. Lay
dough across center of pie pan and unfold. Ease dough into pan to eliminate
air pockets between dough and pan. Trim off excess dough. Yield: 3 single
crusts.

APPLE PIE
Pastry for 2-crust, 9-inch pie
1 cup sugar
2 tsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6-8 large apples (Granny Smith preferable)
2 TBSP butter
1 tsp milk 1/2 tsp sugar

Line pie pan using half of pastry. Roll out remaining pastry for top crust.
Mix sugar, flour, and spices. Spread 1 tsp of sugar mixture over bottom of
pie shell.  Pare and core apples; slice thin. Arrange apples in pie shell;
sprinkle with remaining sugar mixture. Dot with butter. Cut slits in top
crust; adjust over apples. Seal, trim, and flute edge. Brush top with milk;
sprinkle with 1/2 tsp sugar. Bake at 400 degrees for 50-60 minutes or until
pie crust is golden brown. Yield: 1 pie