Crumb-Apple Pie

45 minutes preparation, 30 minutes chilling, 35 minutes baking

Place oven rack in lowest position.

Preheat oven to 400'.

1 C flour

½ t salt

⅓ C chilled solid vegetable shortening

¼ C ice water

∙ In a medium bowl, mix together flour and salt.

∙ Using a pastry blender or 2 knives, cut shortening into flour mixture till coarse crumbs form.

∙ Add water, 1 T at a time, tossing with a fork, till a dough forms.

∙ Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

∙ On a floured surface, using a floured rolling pin, roll dough into a 12" circle.

∙ Fit into a 9" pie pan.

∙ Trim excess dough, leaving a 1" overhang; make a decorative edge.

7 medium apples, peeled, cored, and very thinly sliced

½ C sugar

1 t ground cinnamon

¼ t ground nutmeg

¼ t salt

∙ Mix together all ingredients.

∙ Spoon into crust.

¾ C firmly packed dark brown sugar

¾ C flour

½ t ground nutmeg

⅓ C chilled butter, cut into small pieces

∙ In a small bowl, mix together brown sugar, flour, and nutmeg.

∙ Using a pastry blender or 2 knives, cut butter into brown sugar mixture till coarse crumbs form.

∙ Sprinkle apples evenly with topping.

∙ Bake pie till topping is lightly browned and filling is bubbly, 35 minutes.

∙ If pie is over browning, cover loosely with aluminum foil.

∙ Transfer to a wire rack to cool.

∙ Makes 8 servings