Deep-Dish Apple Pie

In large bowl, toss apple slices with ginger, 1/2 cup sugar, and 3 tablespoons flour.

In another large bowl, mix salt, 2 1/4 cups flour, and 1 tablespoon sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 6 to 7 tablespoons cold water until dough is just moist enough to hold together. (If dough is too dry, add additional water, 1 teaspoon at a time.) Shape dough into 2 balls, 1 slightly larger than the other.

Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 2 inches larger all around than inverted 9 1/2-inch deep-dish pie plate. Gently ease dough into pie plate; trim edge leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with margarine or butter.

Roll remaining dough for top crust into 11-inch round. Cut short slashes or a design in round to allow steam to escape during baking. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form high edge, then make decorative edge. Reroll trimmings. With knife, cut out apple shape and 2 leaves; arrange on pie.

Place a sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 50 to 55 minutes until apples are tender when pierced with a knife. To prevent overbrowning, cover pie loosely with tent of foil after 30 minutes. Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later.