Apple Pie

Crust:

2 cups all-purpose flour

3/4 tsp salt

1 cup vegetable shortening (room temperature)

2 tbsp cold water

2 tbsp white vinegar

Apple Filling:

5 Northern Spy apples (or other baking apples)

3/4 cup sugar

1/4 cup brown sugar
2 tbsp all purpose flour

1 tsp cinnamon

1/4 teaspoon ground nutmeg

Instructions:

Combine the flour and salt in mmixing bowl.

Cut room temperature vegetable shortening into flour mixture until it is uniform and shortening resembles large peas.

Beat egg, water and vinegar together to blend.

Pour all of the liquid evenly over the flour mixture.

Shir in with fork until all of the mixture is moistened.

Divide dough in half and shape each into a ball.

Flatten each into a 4-inch circle.

Wrap in plastic wrap and chill 15 minutes (or overnight) for easier rolling.

Dust rolling pin and work surface lightly with flour.

Rolly dough to uniform thickness into a circle about an inch larger than an upside down 8-inch pie plate.

Carefully place dough circle into pie plate and gently press into form of plate.

Trim excess dough around edges with the back of a knife.

Peel, core and slice apples.

Mix apples with sugar, brown sugar, flour, cinnamon and nutmeg.

Place apple mixture in pie shell.

Place second pie crust on top and form he edges of the pie plate.

Cut slits in the top to allow steam to release in the oven.

Bake for approximately 30 to 40 minutes at 400F, until pie is fully baked and apples are tender.

NOTES:

-Follow instructions; egg mixture created in a bowl or cup.

-Roll out the dough in between two pieces of Saran wrap to cut down on cleaning and make it easier.

Recipe by Noam Soker, with additions by Jen Tolin.