Lattice Top Apple 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. On a lightly floured work surface, shape each ball into a flattened disc. Cover each disc in plastic wrap and chill in the refrigerator for 30 minutes.

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. Coat a tart pan with a removable bottom lightly with non-stick cooking spray.

Roll pastry out on lightly floured surface, using floured rolling pin, into two circles 2 inches larger than tart pan. Fold bottom pastry into fourths and place in tart pan. Unfold pastry and ease into pan; pressing firmly against bottom and sides.

Spoon apple filling into the tart 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.

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 and fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.

Brush pastry 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.