Apple Pie

• 24 ounces all-purpose flour
• 6 ounces vegetable shortening
• 6 ounces butter
• 14 teaspoon salt
• 4 medium fuji apples, diced
• 14 cup raisins
• 14 cup sliced blanched almond
• 12 cup sugar
• 14 cup light brown sugar
• 2 tablespoons cornstarch
• 34 teaspoon cinnamon
• 18 teaspoon nutmeg
• 1 tablespoon lemon juice

1. Sift the flour and salt into a mixing bowl.
2. Rub the fats into it until the mixture resembles fine crumbs.
3. Add just enough cold water to mix to a dough that leaves the bowl clean.
4. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
5. Heat the oven to 425F, divide the pastry dough in half, roll out and place in a pie dish that has been dusted with cornflour.
6. Mix the pie filling mix together and spoon onto the pie crust.
7. Top with the second crust, wrap excess crust under the bottom crust edge, pressing together to seal.
8. Bake in the oven for 40-45 minutes, after 15-20minutes of baking cover the edge of the crust with 2-3 inch wide strips of foil to prevent the crust from burning.
9. Cool for 2 hours before serving.

flour, vegetable shortening, butter, salt, fuji apples, raisins, blanched almond, sugar, light brown sugar, cornstarch, cinnamon, nutmeg, lemon juice

Taken from www.food.com/recipe/apple-pie-273073 (may not work)