---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Hoosier Harvest Apple Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
       1 x  -------------c--------------        2 c  All-purpose flour
       2 ts Granulated sugar                    1 ts Salt
     3/4 c  Butter flavor shortening          1/4 c  Cold water
       1 ea Small egg,lightly beaten        1 1/2 ts Apple cider vinegar
 	    1 x  Sugar and cinnamon		     1 x 
      -------------f--------------
     1/3 c  Firmly packed brown sugar         1/3 c  Granulated sugar
     1/2 ts Cinnamon                            1 tb Butter flavor shortening
       6 c  Peeled,sliced tart apples           3 tb Apple cider, fresh
       1 x  -------------g--------------        1 x  Milk
       1 x  Granulated sugar               
  
   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 @ 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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