COUNTRY APPLE PIE

INGREDIENTS

6 cups thinly sliced peeled tart apples 1 tablespoon lemon juice 1/2 cup granulated sugar 1/4 cup packed brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 dash of cloves

In a  large mixing bowl toss apples with lemon juice.  Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves.  Add to apples and toss until apples are coated.  Set apple mixture aside. Now it is time to prepare the pastry.

DOUBLE CRUST PASTRY

2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 to 7 tablespoons cold water

Stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 tablespoon water at a time, until all the dough is moistened.  Divide in half.  Form each half into a ball. On a lightly floured surface, flatten 1 dough ball.  Roll from the center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate.  Ease the pastry into pie plate being careful not to stretch pastry.  Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate. Roll remaining dough into a circle about 12 inches in diameter.  Cut slits to allow steam to escape.  Place remaining pastry on filling; trim 1/2 inch beyond edge of plate.  Fold top pastry under bottom pastry.  Crimp edge as desired.

To prevent overbrowning, cover edge with foil.  Bake in a 375 degree oven for 25 minutes or until the top is golden brown and the apples are tender. Makes 6 - 8 servings Garnish with cheddar cheese curls if desired.

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