Deep-Dish Apple Pie

Ingredients:


  2 cups all-purpose flour
  1/2 cup shortening
  1 large egg
  1/4 cup cold water
  2 tablespoons white vinegar

  FILLING:

  10 cups sliced peeled tart apples (about 8 medium)
  1 teaspoon lemon juice
  1/4 cup sugar
  1/4 cup packed brown sugar
  3 tablespoons all-purpose flour
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1 tablespoon butter
  1 large egg
  1 tablespoon milk


Directions:

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.

Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.

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