Almost Famous Apple Pie

For a 2-crust 10-inch deep dish pie.

CRUST:

Mix together:
2 Tbls water
3 Tbls cider vinegar
Put in freezer until cold.

2 Tbls butter or margarine + Crisco shortening
to fill a 1 cup measure.
(You can use all shortening if desired)
Chill until cold.

Meanwhile...In mixing bowl:

2 2/3 cup flour
(I use cake flour, but you can use regular, same amount)
1/2 + 1/8 tsp. salt
1/2 ts. baking powder
1/4 tsp. cinnamon

Cut shortening into dry ingredients and add water/vinegar to mix.
(I do this all in the mixer)
Chill dough until ready to roll out.


APPLE FILLING:

3 lbs. apples (Ginger Gold; Jonagold or Paula Red are best)
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 Tbls instant Tapioca
scant tsp cinnamon
1/4 + 1/8 tsp nutmeg
1/4 + 1/8 tsp salt
apple cider or apple juice
2 Tbls butter or margarine
water or milk
cinnamon sugar

1) Peel & slice apples, place in large bowl.
Mix sugars, tapioca, cinnamon, nutmeg, & salt; sprinkle over apples and toss gently to mix.
Let stand at least 15 minutes to allow juice to form.

2) Meanwhile, prepare pie-crust.
Roll out 1/2 the dough and fit into bottom of pie dish.
Sprinkle lightly with additional Tapioca.

3) Remove apples from the bowl, using a slotted spoon to drain the juice.
Place apples in the pie dish.
Measure the remaining juice and add apple cider or apple juice to give you a total of 1 1/4 cups of liquid.

4) Heat the apple liquid to a full boil, remove from heat (Will be thin)
This will thicken as the pie bakes & cools.

5) Cut the 2 Tbls of butter/marg. into small slices and place around the top of the apples.
Pour the apple liquid, carefully, over the apples.

6) Roll out and place the top crust on the pie. Seal the edges of the crusts.
Cut slits (or apple & leaf shapes) to allow the steam to escape while baking.

7) Brush the top crust with water or milk and then generously sprinkle with the cinnamon sugar.

8) Place pie dish on a pizza pan or cookie sheet to catch any spills that may occur while baking.

9) Bake at 425º for 40 minutes or until apples are tender.

Cool to allow juice to set.
Eat & Enjoy :-)
PS --- I tried to leave the calories out! LOL!
(yeah, right! :-)