The recipe yield is:
CRUST: Sift flour, and measure. Add salt. Cut in shortening until mixture is like coarse meal. Dribble cold water over mixture cutting with spoon, until dough clings together. Put on floured board and form ball. Divide dough into two equal parts. Roll out one of the halves to fit 9-inch pie pan. Place in 9-inch pie pan. Trip excess crust from around pie with knife. Add trimmed crust to other half of dough. APPLE FILLING: Mix well sugar, flour, salt and cinnamon. Sprinkle 1/4 mixture over bottom of crust. Peal and slice enough apples to fill 9-inch pie pan to over flowing and piled high. Sprinkle remaining flour mixture over apples. Cut margarine in pieces and dot fruit with it. Roll out top crust, cut design vents in crust for steam to escape. Dampen edge of lower crust before covering fruit with top crust. Tuck edge of top crust under edge of lower crust and flute to seal edge so juice will not escape. Use fingers or brush to moisten top of crust with milk. Sprinkle a little sugar on moist crust. Bake at 400 degrees for 15 minutes then reduce heat to 250 degrees and bake until crust is golden brown.