• Preheat the oven to 425 degrees.

For the Pie Crust

• In a large bowl, mix 2 cups of flour and 1 tsp. of salt.
• Cut in the shortening with a pastry blender. Sprinkle ¼ c. cold water, then stir with a fork until dough begins to form a ball. (If needed add a bit more until it does, I usually add an additional 1/8-1/4 cup). Then use your hands to shape the dough in a ball that you can roll out into a pie crust.
• Roll out the dough to an even thickness and size that will fit into a 9 inch pie pan and completely come up the sides.
• Place into pie plate and fold under the edges to form a crust.  Poke ventilation holes in the bottom of the crust with a fork and press indents around the edge of the crust with a fork as well.  As you fold over the edges, in some areas you will have extra dough to remove so the edges don't become too thick. If you have time, you can cut this dough into small shapes like leaves to place around the rim of the crust and add a more festive look to your pie.

For the Filling

• Peel and cut the 5 apples into thin slices, place in a medium sized bowl, and toss with flour, cinnamon and nutmeg until evenly coated.  Place the apples in the pie crust. I like to have a heaping pile of apples in the pie. If you are using medium to small apples you may need more than 5.

For the Topping

• Mix sugar, flour and cinnamon in a small bowl.  
• Cut in butter with a pastry blender until it forms coarse crumbs.  Sprinkle on top of the pie.
• Bake for 25 minutes at 425 degrees.