THE I NO LONGER LACK CONFIDENCE WITH PIE CRUST APPLE PIE

Combine sugars, flour, salt, and cinnamon in a small bowl. Set aside. Sprinkle lemon juice over sliced apples. Add dry ingredients to sliced apples and mix thoroughly. Set aside

For crust: combine flour, salt, sugar. With pastry cutter, cut in shortening. Beat water, vinegar and egg. Add to dry mix and using a fork press down around the sides to combine without overmixing. When it holds together form into a large ball. Cut in half, form balls, flatten into small discs; wrap in plastic wrap or place in plastic ziploc bags and put in refrigerator for at least 30 minutes...if you are in a hurry you can put in the freezer for about 15 minutes.

Take out, flour your surface and roll out to fit your pan. I overlap the edge by about 1/2".

Fill bottom crust with apple mixture. Place slices of butter on top of the apples.

Roll out your top crust on a floured surface. Cut it even with the bottom crust. Pinch together all the way around. Tuck under...then finish off your pie crust edge however you like...some like the fork pressed edge, some like to flute the edge or twist it. It's up to you!

Using a pastry brush...brush milk all over the top surface and edges...combine sugar in the raw and cinnamon and sprinkle over top. Cut four 2" slits at the top of the pie. Bake in center of oven for 50-60 minutes at 375. Check halfway thru the baking time...if your edges are already brown enough cover them with foil and continue baking pie.

HINT #1: I have tried using "pie mats"...with no success. What works for me is the wax paper method. With a damp cloth wipe down a large area of your counter for rolling out your pie crust. Tear off sheets of wax paper and put down...the wet surface will keep them from sliding. Now flour the wax paper, set your pie crust disc down rub it around on the area, then flip it over and do the same again. While rolling out your crust keep the top lightly dusted with flour to keep the rolling pin from sticking. When you are ready to put the crust in your pan just pull up the wax paper and flip it over. Carefully pull it away the crust. This method works for me everytime!

HINT #2: I use TWO rolling pins. The small blue one at first...I use this one to keep the round shape. When I get the crust about 8"-9" round I use the larger rolling pin which helps to make it LARGE and ROUND.