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1
To make crust: Preheat oven to 400-degrees F.
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2
Mix butter, flour and salt with pastry blender or two knifes until it is crumbly and consistency of fine meal.
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3
Cut in shortening until it resembles peas.
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4
Add ice water and mix with pastry blender until it holds together.
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5
Form into ball, divide in half and refrigerate.
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6
Roll one half of dough into a large circle--large enough to overlap a 9-inch pie pan.
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7
Place pastry in bottom of pie pan.
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8
Dot with remaining tablespoon of butter and 2 teaspoons of flour.
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9
Roll out top crust in same manner between sheets of plastic wrap.
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10
Refrigerate both while making filling.
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11
To make filling: Peel, core and slice apples.
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12
Put apples in bowl and add sugar and cinnamon.
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13
Toss.
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14
Let stand until sugar dissolves.
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15
Optional: if apples are dry add juice of one lemon.
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16
Add vanilla.
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17
Stir to mix well.
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18
Add flour and toss.
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19
Pour filling into pie shell and dot with butter.
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20
Cover with top crust, crimping edges.
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21
Make slashes in top crust and brush with egg wash.
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22
Tent with foil and bake for 1-1/2 hours, removing foil during last 5 minutes of baking.
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23
To make (optional) caramel-rum sauce: Melt sugar in saucepan over med-high heat until sugar is melted and light brown.
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24
Add butter one tablespoon at a time until melted.
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25
Turn off heat.
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26
Add cream, salt, vanilla and rum (or other liquor if using).
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27
To serve: Drizzle pie slices with caramel-rum sauce and vanilla ice-cream.
