1. Prepare double crust pastry for a 9-inch pie.
2. Heat oven to 375 degrees F.

Pastry

1. In a medium bowl, mix the flour and the salt.
2. Cut in shortening or lard, using a pastry blender until particles are the size of small peas.
3. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Gather pastry into two balls. Shape into flattened rounds on a lightly floured surface. Wrap pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
5. On a floured surface, using a floured rolling pin, roll one ball of pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired or press lightly with the tines of a fork.

Filling

1. Stir together sugar, flour, nutmeg, cinnamon, salt and apples. Pour into the bottom crust in the pie tin. Dot with butter.
2. Cover filling with the top crust. Either insert a pie bird into the center of the pie or make slits in the crust for the steam to escape. Flute the crust as desired.
3. Bake for 40 to 50 minutes until the crust is brown and juice bubbles up around the pie bird or through the slits in the crust.