2 c All-purpose flour
2 ts Granulated sugar
1 ts Salt
3/4 c Butter flavor shortening
1/4 c Cold water
1 Small egg,lightly beaten
1 1/2 ts Apple cider vinegar
Sugar and cinnamon
1/3 c Firmly packed brown sugar
1/3 c Granulated sugar
1/2 ts Cinnamon
1 tb Butter flavor shortening
6 c Peeled,sliced tart baking ap
(about 2 pounds)
3 tb Fresh apple cider
Heat oven to 375 degrees.For crust: Combine flour,granulated sugar and
salt in a bowl.Cut in butter flavor shortening,using a pastry blender or 2
knives until all flour is blended in to form pea size chunks.Combine
water,egg and vinegar.Pour into flour mixture.Mix lightly with a fork until
dough form a ball.Divide dough in half.press between hands to form two 5 to
6″ pancakes. Wrap in plastic or aluminum foil.Refrigerate.
Flour rolling surface and pin lightly.Roll dough for bottom crust into a
circle.Trim 1″ larger than upside down 9″ pie plate. Loosen dough
carefully.Fold into quarters.Unfold.Press into pie plate.Trim edge even
with pie plate.
For Filling: Combine brown sugar,granulated sugar,flour and cinnamon.Cut
in butter flavor shortening with a fork until crumbs form.Toss apples with
crumb mixture.Pour into unbaked pie shell.
Sprinkle cider over filling.
Roll top crust same as bottom.Use a cookie cutter to make a cut out in
the center.Remove cut out.Sprinkle lightly with sugar and cinnamon.Bake
separately.Place on top of pie halfway through the baking time.Moisten edge
of bottom crust.Lift top crust onto the filled pie.Press edges together.Cut
even with the edge of pie plate.Use tiny apple cutter to make vents in top
crust for escape of steam.Use cutter to make additional tiny apple cut outs
from extra pastry.Brush rim with water.Press apple cut outs gently in place
all around edges.
For Glaze: Brush top with milk.Sprinkle with the granulated sugar.Bake @
375 degrees for 30 to 40 minutes.Cover edge of pie with foil the last 10
minutes,if necessary to prevent over browning.Cool until barely warm or to
room temperature before serving.Makes one 9″ pie.