Instructions

For the crust

1. In a bowl mix the salt and flour then cut room temperature shortening , flour mixed until uniform and shortening resembles large peas.
2. Whisk water, vinegar and egg until well blended.
3. Pour the liquid ingredients into the dry ingredients, then stir with a fork until all the dough is moistened.
4. Divide the dough into two parts and then shape each dough into a ball, flatten a circle about 4 inches. After that wrap the dough and refrigerate at least 15 minutes.
5. Dust using a rolling pin and work surface lightly with flour.
6. Roll the dough into a circle until you get a thickness of about 1 inch and is bigger than your pie plate.
7. Roll the dough onto your rolling pin and transfer to your pie plate. Press the dough into the pan and up the sides of your pan.
8. If there is more dough around the edge of the plate cut using the back of a knife or create a pretty beveled edge. Meanwhile preheat the oven to about 400 degrees F.
9. Peel, core and slice the apples. After that mix apple slices with cinnamon, sugar and flour. Place the apple mixture in the pie shell.
10. Roll out second pie crust and place it on top of the apples.
11. Pinch and seam the top layer with the bottom layer to give your pie a decorative edge.
12. Give a little slit to allow steam out in the oven. Brush the top with egg wash and then sprinkle a little sugar on the top.
13. bake in the over for about 30-40 minutes or until pie is browned.
14. Let cool for a bit and then serve a la mode with a dollop of vanilla ice cream