Betty's and My Apple Pie.....

This is my old, tatttered, tried-n-true Betty Crocker Cookbook. I ask Betty how to make lots of things...classic things. She's not wild and not quite as up-to-date as some cookbooks you'll find elsewhere, but when I need a good, solid, basic recipe to build from, she's always there for me. We've been through successes and failures together...and even though her stovetop-scar makes her a little less attractive to some, it reminds me that she's all mine.
Now - down to business....To Die Apple Pie.
This is Betty's recipe for two, 10" pie crusts, followed by the sumptuous apple filling.
Standard Two-Crust Pie - 10":
1 cup shortening
2 2/3 cups all-purpose flour
1 teaspoons salt
7 to 8 tablespoons cold water
Cut the shortening into the flour and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with a fork until the mixture is moistened and pastry almost comes clean from the sides of the bowl. I found I ended up using little water...about 5 tablespoons worth. Gather the pastry into a ball and divide it into two portions. Shape each into a disc and roll out on a lightly floured surface. Diameter of rolled pastry should be 2 inches larger than inverted pie plate. Fold 1 pastry into fourths, transfer to pie plate, unfold and ease around sides of plate - try not to stretch it/handle it too much. Trim sides leaving a 1 inch overhang. Once filling (recipe to follow) has been spooned into bottom crust, fold top crust into fourths, place atop filling, unfold and trim to within 1 inch of plate rim. Fold and roll top edge under lower crust, pressing on edge to seal and flute as you wish. Using a knife, cut slits in top crust to allow steam to escape. Baking directions follow the filling recipe.
Apple Pie Filling -
10" pastry as prepared above
1 cup sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Dash of salt
8 cups thinly sliced, peeled, tart apples - about 7 medium (I used braeburn)
3 tablespoons butter
Heat oven to 425-degrees. Mix sugar, nutmeg, cinnamon and salt in large bowl. Stir in apples. Spoon apple mixture into bottom crust-lined pie plate and dot with butter. Cover with top crust, remembering to cut slits for venting. After sealing and fluting egde, cover rim with strips of foil to prevent over browning - but remove foil during last 15 minutes of baking. Bake until crust is golden and juice just begins to bubble through slits in crust - approx 40-50 minutes. Cool on rack as long as you can stand it - 'cause warm pie is the best!
Enjoy!!!