CRUMBLY APPLE PIE

45 minutes preparation, 30 minutes chilling, 35 minutes baking
Makes 8 servings
Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening
1/4 cup ice water

Filling
7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled, cored, and very thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping
3/4 cup firmly packed dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/3 cup chilled butter, cut into small pieces

1 Place oven rack in lowest position. Preheat oven to 400 F.
2 To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3 Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4 On a floured surface, using a floured rolling pin, roll dough
into a 12-inch circle. Fit into a 9 inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
S To prepare filling, mix together all ingredients. Spoon into crust.
6 To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7 Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.