APPLE PIE WITH NUTMEG CRUST
Source: Great American Home Baking
Makes 10 servings

1 hour preparation, 1 hour chilling, 60-70 minutes baking

FOR THE CRUST:
2 1/3 cups all-purpose flour, sifted
1 tablespoon granulated sugar
2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
1/4 cup vegetable shortening
6 tablespoons cold water
FOR THE FILLING:
2 tablespoons butter
3/4 cup granulated sugar
2 tablespoons quick cooking tapioca
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup heavy cream
4 to 5 large Granny Smith apples, peeled, cored, and thinly sliced

TO PREPARE THE CRUST:
In a large bowl, mix together flour, sugar, nutmeg and salt. Using a pastry blender or 2 knives, cut the butter and shortening into flour mixture until coarse crumbs form.

Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill for 1 hour.

TO PREPARE FILLING:
In a medium saucepan, combine butter, sugar, tapioca, cinnamon and nutmeg. Bring to a boil over medium-low heat, stirring. Boil for 3 minutes.

Remove pan from the heat. Stir in ice cream all at once. Return pan to the heat. Cook, stirring, for 1 minute. Remove pan from heat.

Place apples slices in a large bowl. Stir in the filling mixture until well combined.

Place oven rack in lowest position. Preheat oven to 400 degrees F.

On a lightly floured surface, using a lightly floured rolling, roll half of the dough into an 11-inch circle. Fit into a 9-inch pie pan. Spoon filling into crust.

Roll the remaining dough into an 11-inch circle. Moisten rim of the bottom crust with water, then cover filling with top crust, then cover filling with top crust. Press edges to seal. Trim the overhang. Cut 8 steam vents in the top crust. Place pie on a baking sheet.

Bake for 30 minutes. Reduce oven temperature to 350 degrees F. Bake until filling is bubbly and crust is golden, 30 to 40 minutes. If pie edge browns too quickly, cover with foil. Transfer pie to a wire rack to cool slightly. Serve warm.