Fresh Apple Fruit Pie

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. Wrap flattened rounds of pastry in plastic wrap and refrigerate 30 minutes to slightly firm up the dough.

Meanwhile, prepare apples and place in a large bowl. In a small bowl, combine, sugar, flour, cinnamon, nutmeg and salt. Sprinkle over apples and toss to coat.

Preheat oven to 400º F.

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.

Spoon apple filling into the pie pan. Dot with small pieces of butter. Cut the remaining circle of dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife, or a pizza wheel or a pastry wheel if you have one.

Arrange 2 strips in a cross pattern in the center of the pie. Ends should overlap the edges of the bottom crust. Alternately weave strips into a lattice patter until filling is covered. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

Brush crust lightly with egg.

Place pie on a baking sheet to catch any spillage. Cover pie edges with 2-3 inch strip of aluminum foil to prevent over-browning. Remove foil for last 15 minutes of baking. Bake until crust is golden and filling starts to bubble, about 40 to 45 minutes.