Blue Ribbon Apple Pie

-CRUST-
2 c All-purpose flour
1 ts Salt
1 Stick chilled unsalted
-butter, sliced
1/3 c Chilled vegetable shortening
1/3 c Sugar
1 lg Egg, well beaten
1 ts Distilled white vinegar
2 tb Ice water, approximately

For crust, combine flour and salt in medium bowl. Cut in butter and
shortening with fork till mixture resembles coarse meal. Stir in sugar, egg
and vinegar. Mix in just enough ice water, 1 tbsp at a time, to form dough
that holds together. Divide dough in half, flatten each half into disc,
wrap each in plastic and chill 4 hours. For filling, combine ingredients
(except apples and butter), add apples and toss to coat. Melt butter in
large skillet over medium high heat. Add apple mixture and cook till apples
are slightly softened, about 10 minutes. Cover and chill. Preheat oven to
350. On a floured surface, roll out 1 dough piece to 14 diameter. Transfer
to a 9 deep dish glass pie dish. Trim edges leaving 1/2 overhang. Fold
overhang under and let rest on rim of dish. Line crust with foil. Fill with
dried beans and bake 10 minutes. Remove beans and foil. Bake crust till
crust has set but has no color, about 5 minutes. Remove and cool, leave
oven on. For streusel, combine flour and sugar in bowl. Using fork mix in
butter till coarse meal forms. Stir in toffee. On lightly floured surface,
roll out 2nd dough disc to 14 diameter. Mound apple filling in prebaked
pie crust. Sprinkle streusel over filling. Top with dough round. Trim dough
leaving 1/2 overhang. Gently pinch crust edges together to seal. Brush pie
with glaze. Cut 5 slits in pie top to allow steam to escape. Bake until
crust is golden and apples are tender, about 55 minutes. Cool pie 1 hour.
Serve with good quality vanilla ice cream.
Yields
1 Servings