Hoosier Harvest Apple Pie

-CRUST-
2 c All-purpose flour
2 ts Granulated sugar
1 ts Salt
3/4 c Butter flavor shortening
1/4 c Cold water
1 ea Small egg,lightly beaten
1 1/2 ts Apple cider vinegar
1 x Sugar and cinnamon

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.

Yields
8 Servings