FLAKY CRUST:

2 c. all-purpose flour
2 tsp. sugar
1 tsp. salt
3/4 c. butter flavor shortening
1 sm. egg
1/4 c. cold water
1 1/2 tsp. cider vinegar

In medium bowl, mix flour, sugar and salt. With pastry blender cut in shortening to resemble coarse crumbs. In small bowl with fork, beat egg, water and vinegar until well mixed. Stir egg mixture into flour mixture until dough forms a ball. Wrap and refrigerate 30 minutes.

APPLE CIDER FILLING:

6 med.-size tart baking apples
1/2 c. packed brown sugar
1/2 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 tbsp. butter flavor shortening
3 tbsp. apple cider or apple juice

Peel and thinly slice apples. In large bowl combine brown sugar, sugar, flour and cinnamon. Cut shortening into sugar mixture until coarse crumbs form. Add apple and apple cider; toss gently.

Preheat oven to 375 degrees. Roll half of dough and put in 9-inch pie plate. Spoon filling into crust. Roll remaining dough and cover filling. Cut slits to allow steam to escape. Bake at 375 degrees for 50-55 minutes.