Hoosier Harvest Apple Pie

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