Pie Crust & Apple Pie

Well, here it is... Dad's famous Pie Crust recipe. I'm also throwing in an added bonus of homemade apple pie filling that I got from my Mother in Law Nancie.
There's nothing quite like the light, flaky, sweet goodness of Dad's pie crust.

Pie Crust (2 9" shells)

2 c. Flour
1 c. Shortening
1/3 c. Sugar
1 tsp Salt

Blend dry ingredients (Dad and I like to use our hands - freshly washed of course)
Add shortening and blend (by hand) until pea sized balls form
Fold in about 1/2 cup cold water - just enough to get it to stick together
Wrap in saran and set in fridge for 5 - 10 minutes

Roll out and press into pie tin
For cream pie, Bake 375 degrees until golden brown (can't remember how long)
For fruit or pumpkin pie - bake as directed on recipe


Apple Pie Filling

10 - 12 fresh apples - I like to use Rome
1 Tbs. lemon juice
1 c sugar
1/2 c. Flour
1 tsp cinnamon
dash nutmeg
dash salt

Peel core and slice apples - sprinkle with lemon juice
Combine remaining ingredients and mix with apples
line pie plate with 1/2 pie crust
Fill with apple filling & scatter sliced butter on top of apples
Top with remaining Pie crust & flute edges
Brush top with milk and sprinkle with sugar (this gives it a nice sparkle)
Cover edges with foil or pie liner
Bake 375 degrees 25 minutes
Remove foil & bake 20 - 25 minutes more or until pie is bubbly & golden brown.