3 cups all-purpose flour
1 1/4 cups butter flavored shortening
1 teaspoon salt
4 tablespoons cold water
1 teaspoon vinegar
8-10 large apples*
3/4 cups white sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3/4 cups brown sugar
To make crust, mix 3 cups flour, shortening and salt together in large mixing bowl. Mix water, egg and vinegar together; add to dry ingredients and combine. Gather into a ball, wrap in plastic and chill for one hour.
Preheat oven to 450˚F.
Mix together sugar, cinnamon and remaining flour. Combine apples with the sugar mixture in a bowl that fits over pie pan. Make sure that apples fill the bowl to allow for a heaping pie. Roll out half of dough and place in pie pan.
Take pie pan with crust and place upside down over bowl with apples making sure that crust is next to apple mixture. Flip bowl and pie pan right side over and remove bowl, leaving a mound of apples in the pie crust pan. Sprinkle additional sugar mixture over top.
Roll out remaining dough for the top and place over mound of apples. Brush dough with milk and sprinkle white sugar over top. Crimp edges and bake at 450˚ for 15 minutes then turn temperature down to 350˚ and bake an additional 60-70 minutes.
*Use half Jonagold and half Mutsu apples, combined, peeled and sliced
SOURCE: Recipe submitted by Catherine Barr, Executive Director of Monterey Bay Certified Farmers Markets