4 c. flour
1 tbsp. sugar
2 tsp. salt
1 3/4 c. solid vegetable shortening
1 tbsp. white vinegar
1 lg. or 2 med. eggs

Mix flour, sugar and salt together with fork in large bowl. Add shortening and mix with fork until ingredients are crumbly. In small bowl, beat together with fork 1/2 cup water, the vinegar and eggs.

Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Divide dough into 4 portions and shape each into a flat round patty, ready for rolling. Wrap each in plastic wrap and chill for 30 minutes. This makes enough for 2 double crust pies. Dough can be left in refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once or it can be frozen until ready to use. Thaw until soft enough to roll.

FILLING:

8 c. sliced, peeled cooking apples (about 3 lb. - R.I. Greening best)
3/4 c. sugar
1/3 c. brown sugar
4 tbsp. flour
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. lemon juice
1 tbsp. butter

Put apple slices in large bowl. Mix in lemon juice. Combine all other ingredients, except butter. Add to apple slices and mix thoroughly. Line 9 inch pie pan with crust. Add filling, laying apple slices flat. Sprinkle with additional cinnamon. Dot with butter. Cover with top crust, making it about an inch wider than the bottom crust. Moisten the underside of the top crust with water. Fold under into pie plate and seal. With fingers, pinch edge of crust. Cut several slits in crust for steam to escape.

Beat with fork 1 egg. Brush egg gently onto crust with pastry brush. Bake at 450 degrees for 15 minutes. Remove pie from oven and reduce heat to 350 degrees. Cover edges of pie crust with aluminum foil. Return pie to oven and bake for 45-50 minutes longer. When pie is cooked, brush crust immediately with simple syrup (or Karo syrup).