3 cups barley flour 1½ teaspoons salt ¾ cup hard vegetable shortening 4 to 6 tablespoons beaten egg

Cut the shortening into the mixed flour and salt with a knife, then rub together lightly by hand until all is well mixed. Add the egg. Try four tablespoonfuls first; if not moist enough to handle, add more.

Roll out on flour-dusted bread-board. Fold over rolling-pin and lift into pie tin. The broken spots can be mended with a little of the pastry, as one would putty up a crack.

Peel, core and slice three quarts of greening apples. If apples are green or new, use two cups of shaved or grated maple sugar; if old apples, use one and one-half cups.

Sprinkle bottom of the pie crust with two tablespoonfuls of the maple sugar and about a tablespoonful of flour. Put in about half of the apples; sprinkle with sugar and add the balance of the apples and all the rest of the sugar and another tablespoonful of flour. Add a goodly dash of cinnamon and cover the top with a lattice-work made from pastry strips. Bake in a moderate oven about an hour.