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1
Heat oven to 375F (190C).
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2
For crust: Combine flour, granulated sugar and salt in a bowl.
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3
Cut in butter flavor shortening, using a pastry blender or 2 knives until all flour is blended in to form pea size chunks.
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4
Combine water, egg and vinegar.
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5
Pour into flour mixture.
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6
Mix lightly with a fork until dough forms a ball.
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7
Divide dough in half.
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8
Press between hands to form two 5 to 6 inch pancakes.
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9
Wrap in plastic or aluminum foil.
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10
Refrigerate.
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11
Flour rolling surface and pin lightly.
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12
Roll dough for bottom crust into a circle.
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13
Trim 1inch larger than upside down 9 inch pie plate.
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14
Loosen dough carefully.
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15
Fold into quarters.
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16
Unfold.
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17
Press into pie plate.
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18
Trim edge even with pie plate.
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19
For Filling: Combine brown sugar, granulated sugar, flour and cinnamon.
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20
Cut in butter flavor shortening with a fork until crumbs form.
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21
Toss apples with crumb mixture.
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22
Pour into unbaked pie shell.
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23
Sprinkle cider over filling.
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24
Roll top crust same as bottom.
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25
Use a cookie cutter to make a cut out in the center.
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26
Remove cut out.
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27
Sprinkle lightly with sugar and cinnamon.
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28
Bake separately.
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29
Place on top of pie halfway through the baking time.
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30
Moisten edge of bottom crust.
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31
Lift top crust onto the filled pie.
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32
Press edges together.
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33
Cut even with the edge of pie plate.
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34
Use tiny apple cutter to make vents in top crust for escape of steam.
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35
Use cutter to make additional tiny apple cut outs from extra pastry.
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36
Brush rim with water.
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37
Press apple cut outs gently in place all around edges.
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38
For Glaze: Brush top with milk.
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39
Sprinkle with the granulated sugar.
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40
Bake at 375F (190C) for 30 to 40 minutes.
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41
Cover edge of pie with foil the last 10 minutes, if necessary to prevent over browning.
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42
Cool until barely warm or to room temperature before serving.
