Roxanne's Best Apple Pie
Roxanne Rosenfeld, Tawas City, Michigan

Crust: 

In a medium bowl stir together the flour and the salt. Cut in the shortening making a crumbly consistency. Stir in ice cold water until mixture sticks together, then work gently with your hands to form a ball. Divide dough into two portions. Roll out bottom crust and place in 10-inch pie plate. Roll out top crust. (Dough scraps can be used to make decorative accents using shaped pie cutters).

Apple Filling: 

Note - apples should be at room temperature. Peel, core and slice apples, and place in a large bowl. In a small bowl, mix together the sugar, cinnamon, nutmeg and tapioca. Pour sugar mixture over apples so that all slices are well-coated. Pour apples into bottom pie shell. Dot with butter. Sprinkle freshly-squeezed lemon juice over apples (small lemon wedge). Place the top crust, crimp the edges, and cut vents in top crust. Wrap strips of aluminum foil around the edges to prevent burning. Bake in 400 degree oven for 25 minutes, then remove the foil and bake an additional 20 minutes or until apples are bubbling and crust is golden brown. Allow pie to cool before slicing.