Howie Long's Humbling Apple Pie - Apple Pie

• 2 cups (475 ml) flour
• 1/2 tbsp (7 ml) sugar
• 1 tbsp (15 ml) salt
• 7/8 cup (200 ml) shortening (yes, 5/6th!)
• 1 tbsp (15 ml) cider vinegar
• 1 whole egg
• 3/4 cup (175 ml) brown sugar
• 3/4 cup (175 ml) white granulated sugar
• 1 tbsp (15 ml) corn starch
• 1 tsp (5 ml) cinnamon
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) butter
• 6 cups (1425 ml) sliced pippin or granny smith apples

1. In a large bowl combine flour, sugar and salt.
2. Cut in shortening; combine water, vinegar and the egg and beat well with a fork.
3. Add the egg mixture to the flour mixture.
4. Mix until pastry holds together.
5. Divide dough into 2 balls.
6. Cover and chill for at least 2 hours.
7. Roll each crust out until crust is 2 inches larger than the pie plate.
8. (Dough can be made ahead of time.
9. Wrap dough tightly and refrigerate up to 2 weeks, or freeze up to 2 months.
10. Thaw frozen dough in the refrigerator for 2 hours.
11. This make two crusts)
12. Mix the sugars and cornstarch.
13. Toss with apples, cinnamon and lemon juice.
14. Place in pastry lined pie plate.
15. Dot with butter and cover with top crust.
16. Seal and flute edge, cut slits in the top of dough.
17. Preheat oven to 425 degrees (225 C.).
18. 1/2 Bake hour with foil around edges, then remove the last 15 minutes.
19. Bake in total for 45-50 minutes, until the pie is bubbling in the center.

flour, sugar, salt, shortening, cider vinegar, egg, brown sugar, sugar, corn starch, cinnamon, lemon juice, butter, pippin

Taken from online-cookbook.com/goto/cook/rpage/000F7B (may not work)