2. In mixing bowl, combine flour, salt and sugar. With pastry blender, cut in shortening until mixture is crumbly.
3. Combine vinegar, egg and cold water. Sprinkle over flour mixture while stirring until dough forms a ball. If needed, add 1 or 2 tablespoons additional cold water.
4. Cut dough in half and form each half into a ball. On floured board, roll one half into 12" circle and line 9" deep pie plate with it. (If dough tears or a hole forms in it, pinch dough together to repair.) trim to edge of pie plate.
5. Combine sugar, brown sugar, flour and cinnamon.
6. Place apples in large mixing bowl and sprinkle with sugar mixture. Stir until apples are well coated.
7. Arrange filling in crust, pressing down gently to eliminate spaces. Cut 1 tablespoon butter into pieces and scatter over filling.
8. Roll second half of the dough into 12" circle and lay over top of filling. Trim dough 1/2" to 1" larger than pie plate. Tuck top edge under bottom crust edge. Flute edges by pinching dough together every 12" along edge.
9. Brush top with milk and sprinkle with sugar. Cut several slits in crust to vent. Bake 1 hour 15 minutes. If crust begins to brown too much on edges, cover with foil.
Makes 1 (9") deep dish pie
*Combine tart apples, such as Granny Smith and mild apples, such as Gala
Gibson Heritage is committed to preserving the time honored tradition of nourishing the family through healthy home cooked meals shared around the table