2 cups flour
1 tsp. salt
2/3 cup shortening
6 to 7 tbsp. cold water
1 1-lb. 5-oz. can apple pie filling
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/3 cup sugar
1 egg
1 3-oz. pkg. cream cheese
1/4 cup sour cream

Sift flour and salt in a mixing bowl and add shortening to make a fine mixture. Keep sprinkling water to the dough and mix with a fork to make fine dough. Make the dough into two halves. Roll the dough to a half inch thickness with smooth edges. Flatten the other portion into a circle 11/2 inches larger than a 9 inch pie pan. Place it loosely to the bottom of the pan. Mix pie filling and lemon rinds and pour it into the dough placed in the pan. Now mix the rest of the ingredients and beat it into a smooth mixture. Pout it over the apples. Now flatten the other portion of the dough and place it on the top of the pie. Make small cuts on the top for the steam to be released. Now sprinkle it with sugar. Bake the pie for 25-30 minutes at 425 degrees. Remove it from the pan and cool.

Useful tip: The pastry dough should be mixed lightly and the least to get a flaky crust. Use very little flour while flattening. Too much of flour will make the pastry tough. A little practice and concentration can help you to bake lovely pie crusts.

“The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes.”
Alexandre Dumaine