American apple pie

WALDINE VAN GEFFEN VGHC42A
           CRUST
      3 c  flour
      1 ts Salt
      1 c  Chilled shortening, lard,
           -margarine or unsalted
           -butter; cut into bits
    1/3 c  Milk
      1    Egg
      2 tb Unsalted butter; melt
           FILLING
  2 1/2 lb Sweet-tart, firm apples;
           -peel, core, quarter, slice
           -to equal 8 cups
      1 tb Sugar
      2 tb flour
      1 ts vanilla
    1/2 c  Half and half
 
  Sift together flour and salt in bowl of mixer fitted with paddle
  attachment. Add shortening and beat on low speed until mixture is
  consistency of fine cornmeal. Whisk together milk and egg in small bowl and
  pour into flour mixture. Increase speed to medium and beat until dough
  forms ball and pulls away from sides of bowl. Divide dough into 3 equal
  portions. Flatten into disks and wrap separately in plastic wrap.
  Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and
  refrigerate third portion for another purpose 2 days or freeze up to 1
  month. On heavily floured surface, roll out 1 portion of dough into 1/8"
  thick round about 2" larger in diameter than 9- or 10" pie plate. Drape
  dough over rolling pin and carefully transfer to pie plate. Press in
  gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and
  
  press against rim. Brush bottom and sides of crust with melted butter. Set
  aside. FILLING- Toss together apples, sugar and flour in large bowl. Add
  vanilla and half and half. Mix well. Spoon filling into prepared crust.
  Roll out second dough portion into round of about same size and thickness.
  Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick
  up 2 longest strips at center of round and cross over center of filled pie
  crust. Place half of strips about 3/4" apart across pie. Fold back every
  other strip from center and place cross strip close to center of pie.
  Unfold folded strips. Repeat in this manner, working from center of pie to
  rim, until half of pie is covered in woven pattern. Repeat on other half of
  pie. Trim ends of strips even with edge of bottom crust. Lift ends of
  strips and brush edges of bottom crust with water. Press strips gently but
  firmly against rim. Flute edges. Bake at 425~ 10 minutes. Reduce
  temperature to 350~ and bake until crust is golden and apples are tender
  when pierced with thin knife blade, 30 to 40 minutes. Let cool completely
  on rack. Invert aluminum pie plate over top and secure in place with rubber
  bands or string, or cover with foil. Pack in picnic basket. 536 cal; 32 gr
  fat; 54% fat. HEIDI HAUGHY CUSICK
 
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