1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 c. shortening
1/4 c. butter
5-6 tbsp. ice water
1 egg
1 tsp. ice water

Combine flour, salt, shortening and butter. Cut shortening into flour and salt until it resembles tiny bubbles. Add ice water, 1 tablespoon at a time until dough is blended together or holds. Refrigerate 1/2 hour. Roll out on floured surface and line pie pan. Roll other crust for the top and decorate to your own taste.

FILLING:

12 Molly red apples
2 tbsp. Fresh Fruit
1/2 c. apple juice
5 tbsp. cornstarch
1/2 c. sugar
1/4 c. brown sugar
6 tbsp. honey
1 tsp. pure vanilla
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. real butter

Cut apples into wedges, add Fruit Fresh and apple juice. Blend cornstarch with sugars. Add honey, vanilla and spices. Cook over low heat until apples just start to soften; turn apples off and let cook awhile. Put filling into pie crust, dot with butter. Add top crust and flute edges. Cut air vents into pie to your own taste.

Blend together egg and 1 teaspoon water and brush top of pie; put into oven and bake accordingly. (400 degrees, 20 minutes; 375 degrees for 45-50 minutes or until apples bubble to top.)