Lactose-Free Apple Pie

Crust:
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening
1/4 cup ice water

Filling:
7 medium Granny Smith, Golden Delicious, or Gravenstein apples, peeled, cored, and very thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping:
3/4 cup firmly packed dark brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/3 cup chilled lactose-free butter (such as Fleischmanns), cut into small pieces

Directions:
Place oven rack in lowest position. Preheat oven to 400 degrees .

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or two knives, cut shortening into flour mixture until coarse crumbs form.

Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into disk, wrap in plastic wrap, and chill for 30 minutes.

On a floured surface, using a floured rolling pin, roll dough into 12-inch circle. Fit into a 9-inch pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or two knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.

Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over-browning, cover loosely with aluminum foil. Transfer to a wire rack to cool.