Apple Walnut Pie

Freezer Pie Dough:
Sift together dry ingredients. Blend in shortening. Beat egg, and add water and vinegar. Pour over flour mixture, and mix with a fork. Dough will keep up to 1 month in the freezer. Dough must be chilled overnight before rolling and cutting. Makes 5 single pie crusts.

Preheat oven to 350˚F. Prepare a 9-inch pie crust and bake until almost done, about 12 to 15 minutes. Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg, cinnamon, and sugar. Sprinkle over apples. Bring apples to a boil over moderate heat.  Adjust heat so mixture bubbles gently. Cook uncovered, stirring occasionally, 10 to 12 minutes, or until apples release their juice. Increase heat to high. Boil uncovered, stirring occasionally, an additional 5 minutes, or until liquid is reduced by half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture. Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes. Combine flour, sugar and walnuts. Add butter and toss with a fork until crumbly. Spoon apple filling into partially baked pie crust, mounding in center. Crumble topping over apples, but do not pack down. Bake 30-40 minutes, or just until the filling bubbles over and topping is crisp. Cool several hours before cutting.