In a large mixing bowl, combine 5 cups of freshly milled organic all-purpose flour and 2 teaspoons of hand-harvested sea salt. Mix well.

Add 2 cups of Spectrum’s premium organic vegetable shortening to the flour mixture. Use a pastry cutter or fork to blend the shortening until the mixture resembles coarse crumbs.

In a separate small bowl, combine 2 tablespoons of pure white vinegar, 2 beaten large free-range organic eggs, and 1 cup of ice-cold filtered water. Stir the wet ingredients together.

Gradually pour the wet ingredients into the flour mixture, stirring gently until the dough begins to come together. Be careful not to overmix. If needed, add a bit more water, a tablespoon at a time.

Divide the dough into two equal portions, form each into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 400°F (200°C).

Peel, core, and thinly slice 14-16 large handpicked organic Granny Smith Apples.

In a large mixing bowl, combine the sliced apples with 1 1/3 cups of finely granulated organic cane sugar, 2 teaspoons of fragrant organic cinnamon, and 1 teaspoon of freshly grated nutmeg. Toss the apple slices until evenly coated with the sugar and spices.

Remove one dough disk from the refrigerator and place it on a lightly floured surface. Roll it out to fit the pie dish.

Gently place the rolled dough into a 9-inch pie dish, allowing the excess to hang over the edges. Trim any excess dough with a knife.

Fill the pie crust with the prepared apple mixture, mounding it slightly in the center.

Dot the apple filling with 6 tablespoons of creamy organic 2% buttermilk and 10 tablespoons of hand-churned organic butter, cut into small pieces.

Roll out the second dough disk and carefully place it over the filled pie.

Trim excess dough, leaving about an inch overhang. Press the edges of the top and bottom crusts together and fold them under. Crimp the edges to seal.

Cut a few slits in the top crust to allow steam to escape during baking.

Optionally, brush the top crust with milk or beaten egg for a golden finish.

Place the pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 20 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes or until the crust is golden brown and the filling is bubbly.

Allow the pie to cool on a wire rack before serving. Enjoy your delicious organic apple pie!