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Heat oven to 425 degrees.
Prepare pastry first. Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the side of the bowl.
Gather pastry into two round balls. Shape one into flattened round onto lightly floured surface. Roll pastry 2 inches larger than metal 9 inch pie pan bottom. Fold pastry into quarters. Unfold and ease into pie pan; pressing firmly against bottom and side.
Next, mix sugar, flour, nutmeg, cinnamon and salt. Peel, core and slice apples. Mix with sugar mixture. Then put in prepared pie pastry in pan. Dot with butter.
Roll out second pastry ball so that it is larger than the pie plate. Quarter, carefully lift, and put on top of the filling. Trim and seal at the edges. Cut six slits in the top of the pie. Dust lightly with granulated sugar.
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