Classic Two-Crust Apple Pie

For Pastry:

Mix flour and salt in medium bowl. Cut in shortening using a pastry blender or fork until mixture is the consistency of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened.

Gather pastry into a ball and divide in half. Shape each ball into flattened round on lightly floured surface. If desired, wrap flattened rounds of pasty in plastic wrap and refrigerate 30 minutes to slightly firm up the dough.

Roll pastry out on lightly floured surface, using floured rolling pin, into two circles 2 inches larger than upside-down pie plate. Fold bottom pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate; pressing firmly against bottom and sides and being careful not to stretch pastry.

Preheat oven to 425º F.

For the Filling:

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces, sprinkle over apples. Cover with top pastry, seal and flute. For top crust cut 4 or 5 small slits into the dough for steam to escape while cooking. Cover pie edges with 2-3 inch strip of aluminum foil to prevent over-browning. Remove foil for last 15 minutes of baking.