Brown Sugar Apple Pie 
2 cups all-purpose flour 
1 teaspoon salt 
3/4 cup butter-flavored shortening or regular shortening 
5 tablespoons cold water 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
2 tablespoons all-purpose flour 
3/4 teaspoon cinnamon 
1/4 to 1/2 teaspoon ground nutmeg 
1/8 teaspoon salt 
6 cups thinly sliced peeled cooking apples (2 1/4 pounds) 
1 tablespoon butter, cut up 
Step 1: In a medium bowl stir together the 2 cups flour and the 
1 teaspoon salt. Using a pastry blender cut in the shortening until
 pieces are pea sized. Sprinkle 1 tablespoon of the water over part 
of the mixture; gently toss with a fork. Push moistened dough to side of bowl. 
Repeat, using 1 tablespoon water at a time, until all the dough is moistened. 
Divide dough in half. Form each into a ball. Step 2: On a lightly floured surface,
 flatten one dough ball. Roll from center to edges into a 12-inch circle. 
To transfer pastry, wrap it around the rolling pin then unroll into a 
9-inch pie plate, being careful not to stretch pastry. Roll second dough 
ball into a circle about 12 inched in diameter. Cut slits to allow steam 
to escape. Cover flattened pastry and set aside. This will be the pie's top 
pastry crust. Step 3: In a large bowl stir together the sugars, 
2 tablespoons flour, cinnamon, nutmeg and the 1/8 teaspoon salt. 
Add the apples and toss to coat. Step 4: Transfer apple mixture to 
the pastry-lined pie plate. Dot filling with butter. Trim pastry to the edge of pie plate.
 Place top pastry crust over filling. Trim 1/2 inch beyond edge of plate. 
Crimp edge as desired. To prevent over browning, cover edge of pie with foil. 
Step 5: Bake in a 400 degree oven for 25 minutes. Remove foil. 
Bake 25 minutes more until golden and bubbly. Cool on a wire rack. Makes 8 servings.