I’ve never been a big fan of apple pie until I tried it with tangy spy apples. The apples are just sour enough to cut the sweetness of the sugar and the fat of the crust. The recipe would be just as good with granny smith apples.
5 cups flour
3 tbsp brown sugar
2 tsp salt
1 tsp baking powder
1 lb vegetable shortening
2 tbsp apple cider vinegar
ice cold water to make 1 cup
1 cup sugar
2 tbsp flour
1 tsp cinnamon
5 cups Spy apples
Mix flour, sugar, salt and baking powder in a large bowl.
Mix in vegetable shortening until mixture is crumbly.
Beat egg in measuring cup until frothy. Add vinegar and water,
Mix together just until mixed.
Refrigerate for at least 1 hour.
When chilled roll out dough into two disks. I like to do this between two sheets of parchment paper as it is easy to handle.
Line a pie plate with the first disk and trim edges. Set aside.
Combine sugar, cinnamon and flour.
Add apple and mix until well combined.
Pour into pie shell and top with second crust. Scallop edges and vent the pie.
Bake at 350 degrees Fahrenheit for 45 minutes until apples are soft and crust is golden brown.