Autumn Apple Pie

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water
• 2/3 to 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 to 8 medium apples, peeled and sliced
  
• (7-1/2 cups)
• 1/4 cup dried cranberries or cherries, or
  
• snipped dried apricots or figs, or raisins (optional)
• 2 tablespoons margarine or butter
• Milk
• Sugar

Directions

1. For pastry, stir together 2 cups all-purpose flour
and salt in a medium bowl. Using a pastry blender,
cut in shortening until pieces are the size of small
peas. Sprinkle 1 tablespoon cold water over part of
mixture, then gently toss with a fork. Push to side
of the bowl. Repeat, using more water, 1 tablespoon
at a time, until all is moistened. Divide dough in half.
Form each half into a ball.

2. On a lightly floured surface, flatten one ball of
dough with your hands. Using a rolling pin, roll dough
from the center to the edge, forming a circle about 12
inches in diameter. Transfer pastry to a 9-inch pie
plate. Carefully ease pastry into pie plate, being careful
not to stretch it. Roll out remaining ball of dough to a
12-inch circle.

3. For filling, stir together sugar, 2 tablespoons all-pur-
pose flour, cinnamon, and nutmeg in a large bowl. Add
apples and dried fruit, if desired; toss to coat. If apples
lack tartness, add 1 tablespoon lemon juice. Transfer
apple mixture to pastry-lined pie plate. Trim bottom
pastry to the edge of pie plate. Cut margarine or butter
into small pieces; place on top of apples.

4. Make decorative cutouts in top crust to allow steam
to escape. Place top crust on filling. Trim to 1/2 inch
beyond edge of pie plate. Fold top crust under bottom
crust; seal and flute as desired. Brush top crust with
milk and sprinkle lightly with sugar. Cover edge of pie
with foil to prevent overbrowning.

5. Bake in a 375 degree F oven for 30 minutes. Remove
foil. Bake 20 to 25 minutes more or until top is golden.
Cool on wire rack. Cover and refrigerate any leftovers,
and use within 2 days. Makes 8 servings.

Make-ahead tip: Prepare and bake pie. Cool. Cover and
chill up to 2 days.