Homemade Apple Pie

CRUST:

2 cups flour
2/3 cup shortening
1 egg
¼ cup chilled water
1 tsp. vinegar
Extra flour for rolling dough

FILLING:

5-6 Granny Smith apples, peeled, cored, cut in chunks
2/3 cup sugar
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. cold butter

For crust, blend shortening into flour with fork and knife or pastry blender until mixture resembles cornmeal. Make a well in the center. Beat egg, water and vinegar together until smooth, and pour into well. Mix until dough pulls from the bowl. Turn out onto surface dusted with flour, and knead 3 or 4 times. For two crusts, divide dough and roll each piece into 12-inch round. Place one round in pie pan and reserve second for top crust. For more rustic pie, roll one thicker crust 15” round. Place round on parchment on top of large cookie sheet.

Mix apples, sugar, flour and cinnamon in large bowl, and pour into pie pan or onto center of round. Dot with butter. For two crust pie, top with second crust, crimp edges, and slit top. For rustic pie, pull sides up toward center, and crimp as needed to hold pie together, leaving top open.

Bake in 400 degree oven for 35-40 minutes until golden brown. (If making two crust pie, cover edges with foil for first 25 minutes, and then remove.)