Deep Dish Apple Pie

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1/2 c. shortening
1 egg
1/4 c. cold water
2 Tbsp. white vinegar
FILLING:
10 c. sliced peeled tart apples (about 8 medium)
1 tsp. lemon juice
1/4 c. sugar
1/4 c. packed brown sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. butter
1 egg
1 Tbsp. milk

Directions:
Place flour in a large bowl; cut in shortening until crumbly.  In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.  Shape into a rectangle; wrap in plastic wrap.  Refrigerate 30 minutes or overnight.

Preheat oven to 375 degrees.  For filling, in a large bowl, toss apples with lemon juice.  In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat.  Transfer to a 9x13 baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie.  Place over filling.  Trim and flute edges.  In a small bowl, whisk egg with milk; brush over pastry.  Cut slits in top.  Bake 40-50 minutes or until crust is golden brown and apples are tender.  Cool on a wire rack.

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