1. Sift flour and salt into a medium-sized bowl; cut in shortening with a fork or pastry blender until mixture is crumbly.

2.  Sprinkle water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves the sides of the bowl clean.  Divide bowl in half.

3.  To make bottom crust, rollout half to a 12-inch round on a lightly floured surface.  Fit into a 9-inch pie plate.  Trim overhang to ½ inch.

4.  to make top crust, roll out remaining pastry to an 11-inch round.  Cut several slits or decorator cutouts near the center (to let steam escape).

5.  Once the pie is filled, place top crust over filling.  Trim overhand to ½ inch, even with the bottom pastry.  Pinch to seal.  Turn edge up and in, to seal the juices.  Pinch again to make a stand-up edge; flute or scallop the edge.

6. Bake pie and cool following the instructions in the individual recipes.

1.  Prepare pastry

2.  Mix sugar, flour, spices and salt in a large bowl; add apple slices; toss gently to mix; spoon into bottom crust; dot with butter. Cover with top crust.  Pinch crust edges together; turn up and in.  Pinch again to form a stand-up edge; flute.

3.  Brush the top with mild or cream.  Sprinkle with sugar.

4.  Bake in a hot oven (450°) 35 minutes or until golden brown and juices bubble through slits.  Cool pie completely on a wire rack.

Place apples, lemon juice, sugar in buttered shallow baking dish (9X13). Combine remainder of ingredients and sprinkle crumb mixture on apples.  Bake at 350° for 30 minutes.