Preparation / Directions:
Heat oven to 375 degrees. For crust: Combine flour, granulated sugar and salt in a bowl. Cut in butter flavor shortening, using a pastry blender or 2 knives until all flour is blended in to form pea size chunks. Combine water, egg and vinegar. Pour into flour mixture. Mix lightly with a fork until dough form a ball. Divide dough in half. press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil. Refrigerate. Flour rolling surface and pin lightly. Roll dough for bottom crust into a circle. Trim 1" larger than upside down 9" pie plate. Loosen dough carefully. Fold into quarters. Unfold. Press into pie plate. Trim edge even with pie plate. For Filling: Combine brown sugar, granulated sugar, flour and cinnamon. Cut in butter flavor shortening with a fork until crumbs form. Toss apples with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over filling.
Roll top crust same as bottom. Use a cookie cutter to make a cut out in the center. Remove cut out. Sprinkle lightly with sugar and cinnamon. Bake separately. Place on top of pie halfway through the baking time. Moisten edge of bottom crust. Lift top crust onto the filled pie. Press edges together. Cut even with the edge of pie plate. Use tiny apple cutter to make vents in top crust for escape of steam. Use cutter to make additional tiny apple cut outs from extra pastry. Brush rim with water. Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk. Sprinkle with the granulated sugar. Bake at 375 degrees for 30 to 40 minutes. Cover edge of pie with foil the last 10 minutes, if necessary to prevent over browning. Cool until barely warm or to room temperature before serving. Makes one 9" pie.
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