Main Ingredients:

5 cups flour1 T brown sugar1/4 t baking powder1/2 T salt2 C shortening1 T vinegar1 egg, beatenWater

Cooking Preparation of the Recipe:

Mix dry ingredients together. Cut shortening into dry ingredientsuntil mixture is the consistency of coarse meal. Combine vinegarand egg and add enough water to make one cup liquid. Add liquid todry ingredients and mix until dough forms a ball. Avoid overmixing;once it sticks together, that's enough. Divide dough and pat outwith hands into desired shape on floured sheet of wax paper (lotsof flour!). Put another floured sheet on top (more flour!) andsmooth with rolling pin. Transfer to pie dish using the wax paper.Yields five or six 9-inch crusts. Store unused dough (in rolled-outcrusts or in balls) in freezer, tightly wrapped.Pastry for 2 crusts6 to 9 Granny Smith apples, peeled, cored, and cut into chunks1 T cornstarch1/2 t salt3 T butter, melted1 t ground cinnamon3 T sugar1/3 C light corn syrup1/2 C light brown sugar3 T light corn syrup2 T flour2 T butter, softenedFill pastry-lined pie pan with apples. I highly recommend using a9- or 10-inch cast iron skillet or chicken fryer -- these make agreat crust. Combine next 6 ingredients and pour over apples. Coverwith top crust; a lattice works best as it allows plenty of steamto escape. Bake at 425 F for 30-45 minutes. Combine remaining ingredientsand spread over crust. Return to oven for 10 minutes or untiltopping is bubbly.

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