Classic Apple Pie with Perfect Crust

Before you begin assembiling your ingredients, place a large glass of water into the freezer

Do not skip this step

Apple Pie Filling:In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt

Stir well and let sit will you make the crust

Pie Crust:Get your glass of water from the freezer

Combine flour and salt in a medium sized bowl

Cut in the shortening

Place the egg and vinegar in a 1/2 cup, top up with the water from the freezer

Stir this into the flour mixture

Stir until a ball is formed

Shape into 2 small discs and wrap, place in the fridge for 30 mintes

Generously flour the surface and rolling pin

Beginning in the center of the disc of dough, roll out, lifting often to be sure it is not sticking to the counter

If you find it sticking, add a touch more flour to the counter

Once it is large enough to line a 9 inch pie plate either roll it lightly around the rolling pin or gently fold it into fouths and transfar to the pie plate

Be sure you have at least an half inch of dough over hanging the edge of the plate

Add the cornstarch to the apples and stir well to incorporate

Pour the bowl of apples into the pastry lined pie plate

Dot the surface with the butter

Roll out the second disc of dough, making sure it is large enough to cover the top including the half in dough overhang around the edges

Now you tuck the top layer of crust under the bottem layer of crust going completely around the whole pie

Crimp the edge if the crust with wither your fingers or a fork, being sure to not break through the dough

Be sure it is sealed well

With a paring knife make a few slits through the top crust, and sprinkle with a half teaspoon of sugar

Bake at 375 degrees for 60 minutes

Do allow to cool for at least an hour so the filling can set