Sugar Crusted Apple Pie
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
1/4 cup cold water
1 egg, beaten
1/2 teaspoon apple cider vinegar or white vinegar
6cups (4 pounds) tart cooking apples, peeled, cored, sliced 1/4-inch
1 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
3 tablespoons butter, cut into pieces
Combine 2 cups flour and salt in large bowl; cut in 1/2 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough in half; shape each half into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.
Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
Heat oven to 350°F. Combine apples, 1 cup sugar, 3 tablespoons flour and cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.
Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.
Cover edge of crust with 2-inch strip of aluminum foil. Bake for 45 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Let pie stand 20 to 30 minutes before cutting