Mom's Dutch Apple Pie

This is a Thanksgiving must have!
(updated recipe with Mom's changes added)

Pie crust

4 cups sifted flour

1 1/2 cups shortening

2 tsp salt

1 egg

1 Tbs vinegar

1 Tbs sugar

1/2 cup cold or ice water

Cut the shortening into the dry ingredients with a pastry cutter or  two knives until it is in small crumbles.  Beat up the egg, and water and vinegar and sprinkle over flour mixture with a fork so nothing gets too wet.  Don't over mix!  Roll out between two sheets of wax paper then transfer to pie pan.  Makes 2 double crusts.

Apple pie

1/4 cup sugar

1/4 cup flour

1 tsp nutmeg

2 tsp cinnamon

dash of salt

10 medium sliced and peeled apples
juice of half a lemon

Topping:

1 cup flour

1/2 cup butter

1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg

Combine first six ingredients in a bowl.  Pour into pie shell. The apples will be a heaping mound but they will shrink during cooking. Then mix topping ingredients together until crumbly and spread over apple mixture.  Cover the edges of the pie with tin foil.  Bake at 450 degrees for 15 minutes, then turn the oven down to 350 degrees for 1 hr and 45 more minutes. The apple mixture should be bubbling out the sides and the top should look like a smaller mound.