Dough
2 l/2 cups all purpose flour
l/2 tsp salt
3/4 Cup chilled solid vegetable shortening
2 tbsp powdered sugar
6 tbsp ice cold water
Mix flour, salt and powdered sugar in a med. bowl
Using a pastry blended cut shortening into flour mixture until it resembles coarse crumbs.
Sprinkle ice water over top and stir until dough forms. Lightly flour countertop and rolling pin.
Roll dough into 2 circles 3" wider than your pie pan. Place one circle of dough in bottom of pan.

Filling
l/2 C. packed brown sugar
3 Tbsp all purpose flour
1 tsp ground cinnamon
1/4 tsp nutmeg
3 lbs apples peeled and sliced--here is the trick--I use a mixture of apples not all one kind. I like to use a tart apple and I also use a few yellow delicious. I usually use three types of apples.
1 tbsp butter or margarine
2 tbsp milk
1 tsp sugar

Mix brown sugar, flour, cinnamon and nutmeg in large bowl. Add apples and toss well to coat.
Spread in pastry lined pie pan. Mounding filling in center as it will cook down. Dot with butter.
Add top crust and flute edges. Brush with milk and sprinkle with sugar. Cut several vents in top crust.
Bake at 425 for 25 min. Reduce heat to 375 and bake an additional 20-25 min until crust is golden brown and filling bubbles.

I like to serve this apple pie with a scoop of cinnamon ice cream either purchased by by adding a little cinnamon to softened vanilla ice cream and refreezing.