For The Pastry
2 2/3 cups (13 ½ oz/425 g)
all-purpose (plain) flour
2 tablespoons sugar
½ teaspoon salt
½ cup (4 oz/125 g) vegetable
shortening, chilled and diced
½ cup (4 oz/125 g) cold
unsalted butter, diced
1 egg
3-4 tablespoons ice water

For The Filling
7-8 mixed large sweet and
tart apples, peeled, quartered,
cored, and cut into slices
¼ inch (6 mm) thick
¾ cup (6 oz/185 g) sugar
¼ cup (1 ½ oz/45 g)
all-purpose (plain) flour
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon (each) ground cinnamon and ground nutmeg
1 vanilla bean, split

For The Glaze:
1 tablespoon sugar
¼ teaspoon (each) ground cinnamon and ground nutmeg
1 tablespoon milk

Optional: Whipped Cream Topping

To make the pastry in a food processor, combine the flour, sugar, and salt. Process to mix. Add the shortening and butter. Using on-off pulses, cut them in until the mixture resembles coarse meal. In a small bowl, whisk together the egg and 3 tablespoons ice water until blended. With the motor running, gradually pour whisked egg and water into the flour mixture and process until moist clumps form. Add more water by teaspoons if the dough is too dry. Form into a ball and divide in half. Flatten each half into a disk. Wrap separately in plastic wrap and refrigerate for 1 hour or for up to 1 day.

Position a rack in the lower third of the oven and preheat to 400 degrees F (200 degrees C). To make the filling, in a large bowl, combine the apples, sugar, flour, lemon zest and juice, cinnamon, and nutmeg. Scrape the vanilla bean seeds into the bowl. Mix well.

Roll 1 dough disk between sheets of waxed paper into a round 13 inches (33cm) in diameter. Transfer the pastry to a deep pie dish 9 inches (23 cm) in diameter and 2 inches (5cm) deep, discarding the paper, and gently press into the pan. Trim the overhang to ½ inch (12 mm). Brush the edges lightly with water. Transfer the filling to the pie shell, mounding it slightly in the center. Similarly roll out the second dough disk 12 inches (30 cm) in diameter. Place atop the filling and trim the overhang to 1 inch (2.5 cm). Fold the top crust edge under the bottom crust edge; press and crimp decoratively. Cut several slits in the top crust. Place the pie on a baking sheet. Bake for 45 minutes.

To make the glaze, in a small bowl, stir together the sugar, cinnamon, and nutmeg. Remove pie from the oven. Brush the top crust with the milk, then sprinkle with the sugar mixture. Return to oven and bake until the crust is golden brown, about 20 minutes longer; cover the edges with foil if browning too quickly. Cool on a wire rack, then serve.

Some say there are over 400 shapes, in many flavors and sizes. It is easily available. If a recipe calls for a specific type that you do not have, rest assured pasta is easily interchange for another one of similar size and shape. The integrity of you dish will not be compromised. You will just look creative! Manufactured pasta will keep on the shelf up to one year because it is moisture free. If kept under refrigeration, cooked pasta will last almost a week. My family used to make a huge pot of sauce and cook the pasta daily. Pasta was freshly made, not totally dried before used. We ate it daily so it never lasted long.

With pasta, you can be creative. It will go with any kind of meat, chicken, fish, vegetables, cheeses, even bacon and eggs! Do not forget the butter and olive oil. You can puree different vegetables and add some olive oil, garlic and cheeses and VOILA! You will have a great meal. Sweet red, yellow and green peppers, onions, garlic, tomatoes, leafy, green vegetables can make a nutritious masterpiece that is nutritious, filling and economical.

No one likes soggy spaghetti. Pasta should be served Al Dente, tender but chewy. Pasta should cook in enough salted water that the pasta can circulate freely. Depending on the type, size and amount time will vary from four to fifteen minutes. Just check the directions on the package it will give you a time. The taste test is the best way to determine when it is ready. Remember, tender and chewy! You may serve pasta hot, warm, or cold in salad.

Kids love pasta, the different shapes are fun. On inclement days, little ones can make necklaces from penne, rotelli or even elbow macaroni! If you are ever near an Italian Deli, go in. Smell the aroma of olives, oils, cheeses, fresh spices and fresh made filled pasta. Enjoy the ambience, it will make you want to go home and cook pasta! Mangiare!