The key to this apple pie is the old fashioned crust.
2 C flour 1 tsp salt 2/3 C shortening 6 T. cold water
Sift flour with salt into large mixing bowl. Cut shortening into flour with pastry blender until particles are size of small peas. Sprinkle cold water over mixture, partly mixing just until flour is moist. Work dough with your hands a little but not too much. Make 2 balls. Lightly dust board or pastry cloth with flour. Roll out about 1/8 in. thick 2 in. larger than pie pan. (Makes 2 9 inch pie crusts - double crust pie.)
6 large apples, peeled and thinly sliced (use a baking apple) 1 C sugar (or a little less) 2 T flour 1 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp salt
To make pie:
Place first pie crust in pie plate. Toss apples with sugar mixture. Place apple mixture on crust in pie plate. Top with a few thin slices of butter. Top that with the other pie crust. Brush lightly with milk and sprinkle lightly with sugar. Bake at 350 degrees for about 50 minutes.