Brown Sugar Apple Pie

Crust

2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter-flavored or plain vegetable shortening
5 tablespoons water, chilled with ice

Plan to use crust immediately after mixing.
In a medium-sized bowl, combine flour and salt. Cut in shortening with a pastry blender until flour and shortening are blended into pea-size chunks. Sprinkle with ice water, one tablespoon at a time. Toss lightly with a fork until dough forms into a ball. Divide dough into two parts. Then, on a lightly-floured pastry sheet or counter, roll crust a few times. Then flour it lightly on top, turn it over and roll from other side. Don't roll more than necessary, or dough will be tough. Makes enough for one two-crust 9-inch pie.

Filling

Combine and place in pastry-lined pie pan:
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
6 cups peeled, thinly-sliced cooking apples

Sprinkle on top of filling in crust 2 teaspoons margarine or butter, cut up. Add top crust, seal, trim and slit to allow steam to escape. Bake at 400 degrees for 45-50 minutes. Toward the end of the baking period, check to see if the crust is browning too much. If so, cover the edges with aluminum foil.

Nutritional analysis: per serving: 439 calories, 3.6g protein, 64g carbohydrate, 20g fat, 5g saturated fat, 0mg cholesterol, 3g fiber.