Apple pie

Measure the flour, sugar and salt togetherl. Stir to combine.

Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.

Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).

Turn the dough onto a lightly floured surface, knead it together, then divide in half.

Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.

Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.

# Add filling (see below)

# Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

# Heat oven to 425 degrees.

# Peel, core and slice the apples. Try to keep the size of the slices even.

# Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.

# Stir in apples.

* Pour into pastry-lined pie plate.

* Dot with margarine.

* Cover with top crust and seal the edges. Cut slits in the top.

* OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.

o Remove foil during last 15 minutes of baking.

* Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.