Bev’s Apple Pie

Directions:

1. Preheat oven to 400°F.
2. In a large mixing bowl, add the flour, brown sugar, baking powder and salt, and whisk to combine.
3. Using a pastry blender or fork, cut in the vegetable shortening to the dry mixture until it is crumbly and resembles wet sand with small lumps.
4. In a small mixing bowl, stir together the water and vinegar. Add to the flour mixture and mix well to form a dough.
5. Transfer the dough to a clean, floured work surface. Divide dough in half.
6. Work with one half of the dough at a time. Using a floured rolling pin and well-floured surface (or put the dough on a piece of parchment paper to avoid sticking at all), roll the dough into a large circle: start from the center of the dough and work your way out in all directions. Aim for it to be about 2 inches larger than your pie plate so it drapes over the edges. Form the dough to the pie plate, pressing down gently.
7. Sprinkle 1 tbsp of flour on the dough in the bottom of the pie plate and smooth out with your hands.
8. In a mixing bowl, combine the sugar, cinnamon and remaining 1 tbsp flour.
9. Add a layer of sliced apples to the pie, then sprinkle a few tbsp of the sugar mixture over top. Repeat, layering the apples and sugar mixture.
10. Roll out the second piece of dough the same way as the first. Lay it over the pie. Crimp the edges to seal the crusts. Make slits with a knife in the top crust to allow steam to escape while it bakes.
11. Bake pie in preheated oven for 25 minutes at 400°F. Then reduce heat to 350°F and bake another 45 minutes, until golden brown on top. Remove from oven and let cool before slicing and serving.