Country Apple Pie
5 c. sliced apples (peeled cored)
3/4 c. water
3/4 c. sugar
dash of salt
1 tsp. cinnamon
1/4 tsp nutmeg
1 tbsp. lemon juice
2 tbsp. cornstarch
1 tbsp. butter
1- 9" graham cracker pie crust
Prepare
Combine sugar , cinnamon , nutmeg , and salt in sauce pan stir in 1/2 c. of water , apples and lemon juice. Stir over medium heat until mixture comes to boil.Cover and simmer on low heat 15 mins. stirring occasionally or until apples are starting to get tender. Mix cornstarch with remaining water add to apple mixture stir until thickened , stir in butter and pour into pie crust.Bake in preheated oven for 30 mins.Great served hot with Ice Cream.

Apple and Pear Pie with homemade pie crust
3 1/2 c. tart apples
(peeled cored sliced)
1 1/2 c. pears peeled sliced
1 c. all-purpose flour
1/3 c. shortening
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
Topping:
4 tbsp. chopped walnuts
1/4 c. butter
1/2 c. all-purpose flour
1/2 c. brown sugar (packed)
Preparing your pie
In mixing bowl combine 1 cup flour and salt.Mix in shortening until your mixture is coarse crumbs.Add water 1 tbsp. at a time mixing with fork until pie crust dough forms a ball.On a floured surface roll out pie dough big enough to fit a 9" pie plate.Form pie crust to your 9" baking plate and flute the edges set a side.
In mixing bowl combine sugar , cinnamon , and 1 tablespoon flour.Add apples , pears and toss until well mixed.Pour your pie filling into crust and set aside.
For your pie topping combine flour , brown sugar and mix in shortening until it is crumbly.Mix in walnuts and sprinkle over pie filling.
Bake at 375° for 50-60 mintues or until apples are tender.
Serve hot or cold

PASTRY CRUST TIPS
Measure measure measure ! Too much shortening makes pie crust greasy and crumbly. Too much flour makes pastry crust tough. Too much water turns it tough and soggy. Sprinkle water 1 tablespoon at a time into flour and shortening mixture.(USE ICE COLD WATER)
For a baked pie crust use glassor dull metal pan. Shiny metal pans keep pie crusts from browning properly. For a perfect fluted pie crust cover rim of crust with foil during the first part of baking.15 minutes before baking is done remove the foil for golden brown edges. For a pretty double crust pie, lightly brush the unbaked top with a beaten egg.
APPLE AND FRUIT FILLINGS
For quick clean up and to
avoid a mess in your oven bake the pie on a baking sheet.