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1
Preheat oven to 450 degrees F.
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2
For the pie crusts:
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3
In a large bowl, combine the flours, salt, sugar and baking powder.
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4
Cut in shortening with a pastry blender until the mixture resembles cornmeal.
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5
In small bowl, mix water and vinegar with the beaten egg.
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6
Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough.
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7
Shape into 3 disks.
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8
Wrap in plastic wrap and chill in refrigerator.
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9
Use 2 disks when making this pie.
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10
Freeze remaining dough for later use.
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11
Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
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12
For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes.
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13
Cool slightly.
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14
In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt.
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15
Add slightly cooled apples and mix well.
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16
Stir in vanilla and cream.
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17
Place apple mixture into bottom of pie crust, spreading evenly.
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18
Spread the mincemeat on top of apple filling.
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19
Roll out another dough disk and adjust over the filling.
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20
Flute edge and vent top.
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21
Brush with egg white and sprinkle with sugar.
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22
Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden.
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23
Garnish, as desired, with baked pastry cut outs or whipped topping.
