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In a bowl, combine flour and salt; cut in
shortening. Gradually add cold water, 1 tablespoon
at a time, tossing lightly with a fork until dough
forms a ball. Chill for 30 minutes. On a floured
surface, roll half of dough into 10-in. circle.
Place into a 9-in. pie pan.
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In a bowl, toss apples with lemon juice. Combine
sugar, flour, cinnamon, salt and nutmeg; add to
apples and toss. Pour into crust; dot with butter.
Roll out remaining pastry to fit top of pie; cut
slits in top. Place over filling; seal and flute
edges. Beat egg yolk and water; brush over pastry.
Bake at 425 degrees F for 15 minutes. Reduce heat
to 350 degrees F; bake 40-45 minutes more or until
crust is golden and filling is bubbly.
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