12 large Golden Delicious apples (about 6 lbs)
2 tsp ground cinnamon
1 tsp ground nutmeg
sugar
all-purpose flour
1 tsp salt
1 cup butter-flavored shortening
1 large egg white, slightly beaten
apple slices and lemon leave for garnish

About three hours before serving or early in day:

Peel, core, and thinly slice apples. In large bowl, toss apple slices with cinnamon, nutmeg, 3/4 cup sugar, and 1/3 cup flour. Spoon apple filling into 13 x 9 inch ceramic or glass baking dish.

In another large bowl, stir salt with 2 1/2 cups flour. With pastry blender or two knives used scissor fashioned, cut in shortening until mixture resembles coarse crumbs. sprinkle 6 to 7 Tbsp cold water, 1 Tbsp at a time, into flour mixture, mixing with a folk after each addition until dough is just moist enough to hold together. (If dough is too dry, add additional water, 1 tsp at a time.) shape dough into a ball.

Preheat oven to 425 degrees. On lightly floured , with floured rolling pin, roll dough into a rectangle about 2 inches larger al around than top of baking dish. Gently arrange dough rectangle on filling. Trim edge, leaving 1 inch overhang. fold overhang under; flute. Cut slits in crust to allow steam to escape during baking. Brush crust with egg white; sprinkle with 1 tsp sugar.

Place a sheet of foil underneath baking dish; crimp edges to form a rim to catch any drops during baking. Bake 1 hour or until apples are tender when pierced with a knife. To prevent over-browning, cover pie loosely with a tent of foil after 30 minutes of baking. Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later. Garnish with apple slices and lemon leaves. Makes 20 servings.