Double crust apple pie

1. Preheat oven to 400 degrees.

2. Crust:

3. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender or 2 knives.

4. Sprinkle with water 1 tablespoon at a time, toss lightly with a fork until the dough forms a ball.

5. Refrigerate the ball for 10-15 minutes. Divide into 2 sections and roll out each section on a lightly floured surface. Place one section of dough in a 9 inch pie plate.

6. Filling:

7. Toss the apples and orange juice in a large bowl.

8. Combine sugars, flour, cinnamon, salt, and nutmeg. Toss with apples until coated. Spoon into the unbaked pie shell.

9. Cover apples with the second section of rolled out dough.

10. Crimp the edges together and cut 4 to 5 1-2 inch vents in the surface of the dough with a knife.

11. Brush the surface lightly with some milk to aid in browning.

12. Cover the pie with foil and bake for 40 minutes.

13. Remove the foil and bake for another 10-20 minutes or until the apples are tender, center is bubbly, and the crust is golden brown.